
Ingredients
For 10 portions
For the filling
90g
Mushrooms, small
120g
QimiQ Classic, chilled
220g
Chicken breast fillet, minced
30g
Chicken glace
20ml
Dry Vermouth
40ml
Olive oil
5g
Porcini [cepes] powder
Salt and pepper
Nutmeg
Pimento spice
90ml
Heavy cream 36 % fat
For the chicken
1500g
Chicken breast fillet
400g
Prosciutto Crudo ham, finely sliced
80g
Sage and oregano leaves
100g
Butter
Salt and pepper
Preparation
- For the filling, fry the mushrooms and allow to cool. Blend the cold QimiQ Classic and chilled chicken in a food processor 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.
- 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.
- Carefully fry in butter over moderate heat and finish off in a preheated oven at 220° F.