Asparagus, Sun-Dried Tomato & Mozzarella Chicken Breasts

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

© Constantin Fischer / Joel Kraaz

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

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

© Constantin Fischer / Joel Kraaz

For the chicken:

Ingredients (Serves 4)

4
chicken breasts

For the filling:

Ingredients (Serves 4)

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

For the caramelised spring onions:

Ingredients (Serves 4)

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.