Stuffed chicken

YOU
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (20)

chicken
2.00 spring onion — chopped
1.00 garlic — cloves, crushed
oil
50.00 g abalone — minced
100.00 g shrimps
15.00 ml fresh parsley — finely chopped
lemon juice
freshly ground black pepper
4.00 chicken breast fillets
salt
butter
4.00 spinach — blanched
SAUCE
onion — small, chopped
1.00 garlic — cloves, crushed
oil
50.00 g abalone — minced
125.00 ml wine — white
250.00 ml cream
soy sauce
Tap for ingredients
Tap for ingredients

Method:

Sauté the spring onion and garlic in a little oil until soft. Add the perlemoen, shrimps and parsley and season with lemon juice and pepper. Allow to cool completely. Make a slit in each chicken breast and stuff with the shrimp mixture. Secure the opening with toothpicks. Season the chicken breasts lightly with salt and pepper, and fry in heated butter until done. Wrap each chicken breast in spinach leaves and place on a plate. Serve with the perlemoen sauce and vegetables. Sauté the onion and crushed garlic in a little oil until soft. Add the perlemoen and fry for a moment. Add the white wine and simmer until the sauce has reduced a little. Add the cream and simmer until the sauce is thick enough to coat the back of a spoon. Flavour with a little soy sauce and serve with the chicken breasts.
Serves 4.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.