Italian-Style Stuffed Chicken Breast

Ingredients

• 4 chicken breast fillets
• 1 bundle basil
• 10 g pine nuts
• 100 g Gorgonzola cheese
• 4 Carrots
• 1 tbsp butter
• 2 tbsp Vegetable oil
• 0.125 l white wine
• 200 ml vegetable broth
• 100 ml heavy cream
• 1 tbsp sauce thickener
• salt (pepper)

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets, season with salt and pepper, and cut a pocket into each one. Remove basil leaves, wash them, and roughly chop with the pine nuts. Crumble Gorgonzola with a fork, mix everything together, and fill the pockets. Secure with toothpicks.

2. 2.

   Heat oil in a pan and brown the chicken breasts all around for about 10 minutes. Remove, set aside warm. Deglaze the pan with wine. Add broth and cream, bring to a boil once, thicken with sauce thickener, season with salt and pepper.

3. 3.

   Peel carrots, wash them, and cut into long strips with a vegetable peeler. Blanch in boiling salted water for 3 minutes, drain well, then toss in hot butter. Serve the Italian-style stuffed chicken breast with the carrot ribbons.