Organic Chicken Breast wrapped in Prosciutto with Porcini Filling

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Ingredients for 10 portions
  • For the filling
  • 90 g Mushrooms, small
  • 120 g QimiQ Classic, chilled
  • 220 g Chicken breast fillet, minced
  • 30 g Chicken glace
  • 20 ml Dry vermouth
  • 40 ml Olive oil
  • 5 g Porcini [cepes] powder
  • Salt and pepper
  • Ground nutmeg
  • Pimento spice
  • 90 ml Cream 36 % fat
  • For the chicken
  • 1500 g Chicken breast fillet
  • 400 g Prosciutto Crudo ham, finely sliced
  • 80 g Sage and oregano leaves
  • 100 g Butter
  • Salt and pepper
Method
1.
For the filling, fry the mushrooms and allow to cool. Blend the cold QimiQ Classic and chilled chicken until smooth. Add the glace, Vermouth, olive oil, porcini powder and seasoning and mix well. Slowly add the cream and fold in the cold mushrooms.
2.
For the chicken, slice the chicken breast open. Flatten the meat, fill with the porcini farce, close the breast and wrap with the herb leaves in prosciutto.
3.
Carefully fry in butter over moderate heat and finish off in a preheated oven at 110° C.