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Chicken Breasts filled with Asparagus, Sun-Dried Tomato & Mozzarella

Chicken Breasts filled with Asparagus, Sun-Dried Tomato & Mozzarella
© Constantin Fischer / Joel Kraaz
Home Food & Drinks Recipes Cooking Asparagus, Sun-Dried Tomato & Mozzarella Chicken Breasts

Asparagus, Sun-Dried Tomato & Mozzarella Chicken Breasts

Poultry

Falstaff blogger Constantin Fischer visited Swiss chef Joel Kraaz and together they created this dish, making you yearn for spring.

Constantin Fischer

For the chicken:

Ingredients (4 servings)
4 chicken breasts

For the filling:

Ingredients (4 servings)
12 stalk(s) asparagus, blanched
150 g mozzarella, drained
150 g sun-dried tomatoes, chopped
1 bunch wild garlic
1 pinch(es) hibiscus salt, or sea salt if you are unable to find hisbiscus salt
1 pinch(es) pepper
1 tablespoon(s) hazelnut oil

For the caramelised spring onions:

Ingredients (4 servings)
1 bunch spring onions
100 g sugar
100 ml elderberry-cherry liqueur, or another berry based liqueur
  • For the filling, quickly blanch the asparagus spears in boiling water (approx. 2 minutes), then remove, drain and chop into thirds. Chop the sun-dried tomatoes and tear the mozzarella into small pieces. Cut the wild garlic into fine strips using the chiffonade technique (stack the leaves on top of each other and slice finely).  Mix all the ingredients for the filling together.
  • Butterfly the chicken breasts and fill with the mixture of asparagus, tomatoes, mozzarella and wild garlic.  Fold the chicken breast over the filling and then fry in hazelnut oil until golden brown.
  • Put the sugar and the spring onions in a pan and gently heat until they begin to caramelise, then deglaze the pan with the elderberry-cherry liqueur.
  • Arrange all the ingredients on a flat plate (see lead picture). 

Photo gallery of the preparation.

Joel Kraaz in the kitchen with Constantin Fischer
The ingredients 
The stuffing being prepared.
The wild garlic is cut into fine strips using the chiffonade technique.
Deglaze the spring onions with liqueur.
Caramel from the spring onions
A toast to the successful kitchen cooperation.
Constantin Fischer
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