Roasted corn-fed chicken breast with spinach and cream cheese stuffing and ajvar mashed potatoes
45 minutes
Total Time
25 minutes
Cooking Time
20 minutes
Preperation Time
Ingredients
| 4 | Maispoulardenbrüste ohne Knochen á ca. 180 g |
| 500 g | Babyspinat |
| 300 g | Frischkäse |
| 3 EL | Semmelbrösel |
| Etwas | Salz, Pfeffer |
| 1 EL | Butterschmalz |
| 600 g | Kartoffeln (vorwiegend festkochend) |
| 100 ml | warme Milch |
| 60 g | Butterflocken |
| 4 EL | Ajvar mild |
| 2 EL | schwarze Oliven gehackt |
| 1 TL | italienische Kräuter gerebelt |
| Etwas | Salz |
| 400 ml | Gemüsebrühe |
| 1 EL | Tomatenmark |
| 3 EL | Sojasauce |
| 1 gestr. Teelöffel | Speisestärke |
Instructions
Step 1 of 7:
Cut a pocket into the side of the chicken breasts, open them up, and season with salt and pepper.
Step 2 of 7:
Wash the spinach, shake dry, and briefly heat it in a Frying Pan until wilted. Then squeeze it out and mix in a bowl with cream cheese and breadcrumbs. Season with salt and pepper.
Step 3 of 7:
Divide the filling evenly between the pockets, fold them closed, and secure with a wooden skewer.
Step 4 of 7:
Sear the chicken breasts in a hot Frying Pan with clarified butter for 3-4 minutes until golden brown on both sides, then finish cooking in a preheated oven at 180 °C for 10 minutes.
Step 5 of 7:
Meanwhile, peel, wash, and cut the potatoes into pieces. Cook in salted water, covered, for 15 minutes until soft. Then drain the water and roughly mash the potatoes. After that, mix in warm milk, knobs of butter, ajvar, olives, and herbs, and season to taste.
Step 6 of 7:
For the sauce, bring the vegetable stock to the boil with tomato paste and soy sauce, thicken with cornflour, and season to taste.
Step 7 of 7:
Slice the chicken breasts and serve on a plate with mashed potatoes and gravy.
