Chicken Breasts with Apple Stuffing

Chicken Fillets with Apple Stuffing

© Constantin Fischer

Chicken_apple_stuffing

Chicken Fillets with Apple Stuffing

© Constantin Fischer

For the potato salad:

Ingredients (Serves 4)

1
kg
potatoes
125
ml
coconut milk
white wine vinegar
500
ml
beer
2
cm
lemongrass
piece
ginger
1
bay leaf
3
twig
fresh coriander
salt
black pepper, freshly ground
olive oil

For the stuffed chicken:

Ingredients (Serves 4)

4
chicken breasts
1
apple
1
lemon
4
slice
Edam cheese
1
egg
milk
flour
breadcrumbs
tonka bean
black pepper, freshly ground
salt
butter
  • Cut the potatoes into cubes, put them into a saucepan, add salt, bay leaf and beer and cover with water.
  • Bring the the boil and cook the potatoes for about 20 minutes. Wash and clean the fennel and cut it into very thin strips, put in a bowl together with the coconut milk and olive oil.
  • Chop coriander and ginger, cut lemongrass into thin slices and add to fennel. When cooked, strain the potatoes and add them to the bowl with the fennel, fold in and season with a dash of vinegar, salt and pepper.
  • Wash the apple, halve it, remove the core, cut it into thin slices and rub them with some lemon juice.
  • Cut an incision to make a pocket in the centre of each chicken fillet, stuff with the apple and a cheese slice.
  • Add some tonka bean and press the fillet back together. Salt on both sides and put flour, egg/milk and breadcrumbs in three deep plates.
  • With a fork beat together the egg and milk. Carefully coat the stuffed fillets in flour, egg/milk and breadcrumbs and place on a plate.
  • Melt the butter in a frying pan and then gently fry the fillets on both sides until golden brown and the chicken juices run clear.
  • Arrange the stuffed chicken fillets together with the potato salad on a serving plate (see photo).

FIND OUT MORE