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Stuffed chiken breasts

with onion and raisin chutney

Stuffed chiken breasts with onion and raisin chutney Cook Expert

Preparation : 15 min Resting : -
Cooking : 20 min Equipment :
Difficulty :
Rating :
 6 rates
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Serves 4 :
100 g ricotta
60 g sundried tomatoes, diced
salt, pepper
30 g rocket, roughly chopped
100 g pancetta or coppa, thinly sliced
4 free-range chicken breasts
4 tsp pesto (see recipe)
1Combine the ricotta and sundried tomatoes in a bowl and stir well. Add the rocket
and lightly season.
2Place a rectangle of catering clingfilm on a work surface and put 2-3 slices of
pancetta in the centre. Butterfly and lightly flatten each chicken breast, then spread
with pesto. Place a chicken breast on the pancetta and top with a spoonful of the
ricotta mixture.
3Roll the chicken breast over, tightly wrapping it in the clingfilm to seal; twist the
ends like a sweet. Prepare the other chicken breasts in the same way.
4Place each roll in the steamer basket and add 500ml water to the metal bowl. Run
the STEAM programme.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Kathleen McDonald

This recipe works if the chicken breasts are exactly the same size.