Ingredients
For 4 portions
4
Chicken breast fillets 125 g each
For the filling
65g
QimiQ Classic, room temperature
200g
Chicken breast fillet, minced
1
Egg white(s)
2tbsp
Bean or bamboo shoots
1tbsp
Arugula [Rocket leaf], coarsely chopped
1tbsp
Red bell pepper(s), diced
2tbsp
Dry sherry
Salt and pepper
1tbsp
Olive oil
For the tarragon sauce
125g
QimiQ Classic, chilled
400ml
Vegetable stock
1tbsp
Dry sherry
Salt and pepper
Worcestershire sauce
1tbsp
AP Flour
1bunch(es)
Tarragon, finely chopped
Preparation
- Slice a pocket in the chicken breasts, season to taste and put to one side.
- For the filling: whisk the unchilled QimiQ Classic smooth. Add the chopped chicken and egg white. Add the shoots, rocket leaf, bell pepper , aherry, salt and pepper and mix well.
- Stuff the chicken breasts with the filling and use toothpicks to close the opening. Fry in olive oil, cover and continue to cook at medium heat for approx. 15-20 minutes.
- For the tarragon sauce heat the vegetable stock, add the sherry and season with salt, pepper and worcestersauce and bring to a boil.
- Dust with flour and bring back to a boil. Add the tarragon, finish with the cold QimiQ Classic and whisk until foamy.
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