Chicken breast filled with Speck
Course:
Main course
Difficulty:
difficult
Preparation time:
> 1h
traditional/modern:
modern
cook:
Ingredients for
75g Speck Alto Adige PGI
1 chicken
125g chicken breast
80g cream
1/2 egg white
1/2 garlic clove
1/2 rosmary sprig
salt, pepper
Side dish
1 white carrots
1 blue carrots
1 parsnip
25g tigernut
salt, pepper
150g Speck Alto Adige PGI
2 chicken
250g chicken breast
160g cream
1 egg white
1 garlic clove
1 rosmary sprig
salt, pepper
Side dish
2 white carrots
2 blue carrots
2 parsnip
50g tigernut
salt, pepper
300g Speck Alto Adige PGI
4 chicken
500g chicken breast
320g cream
2 egg white
2 garlic clove
2 rosmary sprig
salt, pepper
Side dish
4 white carrots
4 blue carrots
4 parsnip
100g tigernut
salt, pepper
Preparation
Cut the chicken breast into small pieces, combine with cream and egg white, season with salt and pepper and briefly place it in the freezer. Afterwards purée softly, cut 100g Speck Alto Adige PGI into cubes, add it to the chicken and leave it to cool.
Divide the chicken, use chicken legs elsewhere. Parry the chicken breast (with skin) and carefully cut a small hole into it. Stuff the chicken-Speck mixture into the hole with a pastry bag.
Season the filled chicken breasts with salt and pepper, roast gently in olive oil on the skin-side, add garlic and rosemary, turn it and roast it on the other side. The roasting procedure takes about 7 minutes on each side.
Drain the sauce of the roast and keep warm.
Root vegetables
Clean the vegetables and cut them into pieces, steam them in a frying pan with olive oil for 15 minutes. Grind the tiger nuts and add them.
Serving suggestion
Distribute the root vegetables on the plates, cut the chicken breast angularly and place it on top. Garnish it with the gravy and at the end complete the dish with 50g Speck Alto Adige PGI cubes.