Stuffed chicken breasts, chutney
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66 rates
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
4 people
1 pinch salt
1 pinch pepper
4 tsp pesto
100 g ricotta
60 g sundried tomatoes
30 g rocket
100 g pancetta
4 free-range chicken breasts
Associated products
Tips
To make a homemade pesto, find the recipe on the App. You can replace the pancetta with coppa.
RECIPE STEPS
1
Dice the sundried tomatoes and mix with the ricotta in a bowl.
- 100 g ricotta
- 60 g sundried tomatoes
2
Roughly chop the rocket and add to the mixture.
Season lightly.
- 1 pinch salt
- 1 pinch pepper
- 30 g rocket
3
Place a rectangle of catering clingfilm on a work surface.
Put 2-3 slices of pancetta in the centre.
- 100 g pancetta
4
Butterfly and lightly flatten each chicken breast.
Spread pesto over each one.
- 4 tsp pesto
- 4 free-range chicken breasts
5
Place a chicken breast on the pancetta.
Top with a spoonful of ricotta mixture.
- 100 g ricotta
- 100 g pancetta
- 4 free-range chicken breasts
6
Close by rolling the chicken breast over onto itself.
Tightly wrap it in the clingfilm to seal and twist the ends like a sweet.
Prepare the other chicken breasts in the same way.
7
Pour 0.5L water into the metal bowl and fit the steamer basket.
Place the stuffed chicken breasts into the steamer basket and run the program.
Steam
25:00 / / 110°C
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
