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QimiQ
Benefits
Creamy indulgent taste with less fat
Fillings remain moist for longer
Problem-free reheating possible
Enhances the natural taste of added ingredients
25
easy
Ingredients for 4 portions
4
Chicken breast fillets 125 g each
For the filling
65
g
QimiQ Classic,
room temperature
200
g
Chicken breast fillet,
minced
1
Egg white(s)
2
tbsp
Bean or bamboo shoots
1
tbsp
Arugula [Rocket leaf],
coarsely chopped
1
tbsp
Red bell pepper(s),
diced
2
tbsp
Dry sherry
Salt and pepper
1
tbsp
Olive oil
For the tarragon sauce
125
g
QimiQ Classic,
chilled
400
ml
Vegetable stock
1
tbsp
Dry sherry
Salt and pepper
Worcestershire sauce
1
tbsp
AP Flour
1
bunch(es)
Tarragon,
finely chopped
Method
1.
Slice a pocket in the chicken breasts, season to taste and put to one side.
2.
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.
3.
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.
4.
For the tarragon sauce heat the vegetable stock, add the sherry and season with salt, pepper and worcestersauce and bring to a boil.
5.
Dust with flour and bring back to a boil. Add the tarragon, finish with the cold QimiQ Classic and whisk until foamy.