Stuffed chicken breasts with tonnato sauce

Recipe from: 12/15/2005 12:00:00 AM
Stuffed chicken breasts

Ingredients 22
Servings 6
Time 60

Ingredients

  • 1
    Stuffing: small onion, finely chopped 20 ml butter
  • 2
    chicken thighs, deboned and skinned
  • 2
    chicken drumsticks, deboned and skinned
  • 1
    egg white
  • 100
    ml
    fresh breadcrumbs
  • 60
    ml
    chopped fresh herbs (parsley, sage and thyme)
  • 250
    ml
    créme fraîche
  • 5
    ml
    salt and freshly ground black pepper to taste
  • 10
    Chicken: chicken breast fillets
  • 10
    ml
    salt and freshly ground black pepper to taste
  • 2
    Litres
    chicken stock
  • 200
    g
    Tonnato Sauce: tuna in oil
  • 100
    ml
    sunflower oil
  • 1
    whole egg
  • 20
    ml
    fresh lemon juice
  • 8
    ml
    brown sugar
  • 2
    ml
    salt
  • 25
    ml
    oil
  • 1
    cloves
    garlic clove, crushed
  • 10
    ml
    dry white wine
  • 12
    ml
    capers, finely chopped
  • 5
    ml
    salt
 

Method

20
 
Stuffing Sauté the onion in the butter until soft and allow to cool. Place the onion, chicken meat and egg white in a food processor and purée until smooth. Spoon the mixture into a mixing bowl. Add the breadcrumbs, herbs and créme fraîche and season with salt and pepper to taste. Refrigerate until needed.

Chicken Cut a pocket in the chicken breasts by making a slit in one side of each. Season with salt and pepper and spoon the stuffing into the pockets. Firmly wrap each fillet in clingfilm, twisting the ends to secure. Each fillet will resemble a sausage. Poach the chicken parcels in the chicken stock for 20 minutes and leave them to cool in the stock. Remove from the stock and refrigerate until needed.

Sauce Drain the tuna, reserving the oil. Add enough sunflower oil to the tuna oil to make up 130 ml. Make a mayonnaise by blitzing the egg, lemon juice, brown sugar, salt, the 25 ml oil and garlic in a food processor until well blended.

While the machine is running add the 130 ml oil in a thin stream. It?s important to add the oil very slowly or the mixture will separate.

Spoon the mayonnaise into a container and set aside. Blitz the drained tuna in the same food processor until very fine and add to the mayonnaise. Dilute with the white wine if necessary. Add the capers and season with salt if necessary.

Unwrap the chicken parcels and slice them. Arrange the slices on a serving platter and spoon over the tonnato sauce.

 

Read more on: poach  |  poultry
 

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