Stuffed Chicken Breast Fillets - Thermador PROFESSIONAL Series Recipes

STUFFED CHICKEN BREAST FILLETS

INGREDIENTS
4 chicken breast fillets, approx. 1½ lb.
8 sun-dried tomatoes, packed in oil & drained
1 garlic clove
½
bunch of basil
Salt and black pepper
1 tbsp. olive oil
3 tbsp. dry white wine or vermouth
3 tbsp. chicken stock or vegetable broth
Basil Sauce
½
bunch of basil
3 oz. mascarpone
3 oz. gorgonzola
1 pinch cayenne pepper
Salt
A little lemon juice
Rinse the fillets under cold water and pat dry. Make an incision along the side of
each to make a pouch. Finely chop the sun-dried tomatoes, garlic and basil in the
blender, season with salt and pepper. Fill the chicken pouches with the tomato mix-
ture. Season the outside of the fillets with salt and pepper.
Grease the baking pan with olive oil. Place the fillets in the baking pan and drizzle
with white wine and chicken stock. Cook as indicated.
To make the sauce, pour the cooking juices into a small pot and reduce to about 3
oz. Finely chop the basil. Add the mascarpone and gorgonzola to the cooking juices
and allow to melt. Stir in the basil and season the sauce with cayenne pepper, salt
and lemon juice.
Cut the chicken fillets diagonally into slices. Arrange on warmed plates and pour the
sauce over the top.
Serves 4
POULTRY DISHES
SETTINGS
STEAM CONV, 350°F
14 – 16 minutes
Baking Pan
2 2
99