Bosch 8 Series Recipes page 87

Chicken breast fillet with vegetable filling
M C R C 0 0 9 0 2 0 1 8 _ B O _ H a e n c h e n b r u s t _ m _ G e m u e s e f u e l l u n g - 0 1 7 _ F 3 9 M C R C 0 0 9 2 7 7 0 7 _ S E _ H a e n c h e n b r u s t _ m _ G e m u e s e f u e l l u n g - 0 0 8 M C R C 0 0 8 9 6 9 0 8 _ N F _ H a e n c h e n b r u s t _ m _ G e m u e s e f u e l l u n g - 0 1 1 _ R Z 0 P o u l t r y C h i c k e n P r e p a r a t i o n m e t h o d s R o a s t i n g R e c i p e c a t e g o r i e s P o u l t r y
Ingredients | For 4 servings
Large ovenproof dish
Meat:
4 chicken breast fillets approx. 200 g each
Sea salt
Pepper, freshly ground
Vegetable mixture:
300 g spring onions
200 g red peppers
10 g butter
Salt
Pepper, freshly ground
150 g crème fraîche
For pouring:
250 ml poultry stock from a jar
1 tsp honey
Mange tout:
250 g mange touts
1 tsp butter
In addition:
Cocktail sticks
Per serving
453 kcal, 18 g carbs, 17 g fat, 55 g protein,
1,5 BU
Preparation
1 | Rinse the chicken breast fillets quickly under
cold water and pat dry with kitchen towel. Using a
knife, carefully cut down the side to create a
pouch. Season with sea salt and pepper.
2 | For the vegetable mixture, trim and wash the
spring onions and pepper. Cut the spring onions
into thin rings, and the pepper into cubes around
1 cm in size.
3 | Melt the butter in a frying pan. Add the
vegetables and sweat them briefly. Season with
salt and pepper. Add crème fraîche and let the
vegetable mixture cool down a little.
4 | Fill each chicken breast fillet with 2 tbsp of the
vegetable mixture, seal with a cocktail stick and
place into the ovenproof dish. Pour in half of the
poultry stock and cook as indicated.
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5 | In the meantime, dissolve the honey in the
remaining poultry stock.
6 | Wash the mange tout and remove any fibres.
Melt a little butter in a frying pan and briefly
sweat the mange tout.
7 | After 40 minutes' cooking time, add the
remaining vegetable mixture and the mange tout
to the chicken breast fillets. Pour the mixture of
honey and poultry stock over and cook until done.
Poultry and meat | 85
Setting procedure:
With meat thermometer
Ovenproof dish on the wire rack, level 2
Circulated air grilling
180 °C
Core temperature 75 °C
Alternative setting:
Circulated air grilling
Ovenproof dish on the wire rack, level 2
180 °C
Grilling time: 50-55 minutes
Tip:
Depending on the season, you could also add
fresh shoots to the vegetables and cook them as
well, if necessary.
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