Pearl Chicken Breast with Goji Berries
Pearl chicken breast stuffed with goji berries and tomato‑mushroom vegetable: fine poultry with an unusual filling. Christmas can come!
Ingredients
- 80 g goji berries (or dried cherries)
- 2 shallots
- 100 g Ricotta
- 720 g pearl chicken breast (supreme cut of 4 pearl breasts)
- Salt
- Pepper
- 0.5 bunch flat parsley
- 1 tbsp Rapeseed Oil
- 400 g fresh chanterelles
- 200 g Cherry tomatoes
- 15 g Butter (1 tbsp)
Instructions
-
1.
Rinse the goji berries in a sieve and soak them in lukewarm water for about 20 minutes.
-
2.
Peel and finely dice the shallots. Put half of them into a bowl and mix with the ricotta.
-
3.
Wash the pearl chicken breasts, pat dry with paper towels, season with salt and pepper. Cut a pocket into each breast with a sharp knife.
-
4.
Wash the parsley, shake off excess water and finely chop.
-
5.
Drain the goji berries, let them drain and add 1 Tbsp chopped parsley to the ricotta mixture. Season with salt and pepper and mix well.
-
6.
Spoon the ricotta mixture into the pockets of the chicken breasts using a teaspoon and secure the openings with toothpicks.
-
7.
Heat the oil in a pan. Cook the pearl chicken breasts over medium heat, about 15–18 minutes per side.
-
8.
Meanwhile clean the chanterelles with a brush. Cut large mushrooms in half or quarters.
-
9.
Wash the cherry tomatoes and pour boiling water over them in a bowl. Let sit for 30 seconds, drain and rinse under cold water. Peel the skins with a sharp knife.
-
10.
In another pan melt the butter and add the chanterelles. Season with salt and cook while stirring constantly over high heat for about 5 minutes until the liquid has almost completely evaporated.
-
11.
Gently fold in the cherry tomatoes and cook for an additional 2–3 minutes over medium heat. Season with pepper, adjust salt if needed, sprinkle remaining parsley on top. Plate with the pearl chicken breasts and serve.
