Chicken Breast Stuffed with Chestnuts, Savoy Cabbage and Mushrooms

Ingredients

• 4 large savoy cabbage leaves
• 4 chicken breast fillets
• 120 g deboned white bread
• 1 Shallot
• 40 g Butter
• 2 tbsp oil
• 80 g heavy cream
• 2 Eggs
• 4 chestnuts
• 4 tbsp finely diced tomatoes
• Salt
• chopped parsley
• Pepper (freshly ground)
• nutmeg
• 2 Tomatoes
• 400 g tender savoy cabbage leaves
• 200 g mushrooms (e.g., small oyster mushrooms)
• 3 tbsp butter
• 150 g heavy cream
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Slice the chestnuts, dampen them and cook in a small pan covered for about 20 minutes until the shells crack open, stirring occasionally. Peel while still hot. Dice the white bread into cubes. Peel and finely chop the shallot, then sauté in 30 g butter until translucent. Whisk together cream and eggs, mix with the shallot, diced tomatoes and parsley, season with salt, pepper and nutmeg, and fold into the bread mixture. Add chopped chestnuts to the batter.

2. 2.

   Blanch the savoy cabbage leaves in boiling salted water for 2-3 minutes, then shock in ice water and pat dry. Cut thick strips from the leaves.

3. 3.

   Make a slit along each chicken breast fillet, open them slightly, lightly pound, and place one on a cabbage leaf. Spread the filling over it, roll up, and tie with kitchen twine. Sear all sides in hot oil until golden, then finish baking in a preheated oven at 180°C for about 10-15 minutes.

4. 4.

   Blanch tender savoy cabbage leaves for 2–3 minutes in boiling salted water, drain, shock, let dry, then cut into strips.

5. 5.

   Parboil tomatoes, cool, peel, core and slice. Clean the mushrooms. Sauté the cabbage in 2 tbsp hot butter, pour in cream, season with salt and pepper, and simmer gently for about 10 minutes. In the remaining butter, sauté mushrooms and tomatoes for about 2 minutes over medium heat, seasoning with salt and pepper.

6. 6.

   For serving, arrange the cabbage on a plate, place the stuffed chicken breasts on top, and garnish with mushrooms and tomatoes.