Stuffed Chicken Breast with Vegetables

Ingredients

• 4 chicken breast fillets
• 2 shallots
• 2 tbsp chopped parsley
• 2 tbsp chopped lovage
• 2 tbsp chopped chives
• 200 g Cream cheese
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 2 carrots
• 2 kohlrabi
• 2 Zucchini
• 2 tbsp mustard
• 2 tbsp honey
• 4 tbsp tomato purée
• Tabasco
• 1 tbsp oil
• 200 ml vegetable broth
• wooden skewers
• aluminium foil

Instructions

1. 1.

   Cut a pocket into each chicken breast fillet.

2. 2.

   Peel and finely dice the shallots. Wash, dry, and chop the herbs. Mix both with cream cheese, season with salt and pepper, and fill the pockets. Secure with wooden skewers. Heat clarified butter, sear the breasts for about 4–5 minutes on each side. Remove from heat, cover with foil, and let cool. Peel carrots and kohlrabi, wash zucchini, and grate dry. Use a vegetable peeler to cut the vegetables into noodle‑shaped strips.

3. 3.

   Whisk mustard, honey, tomato purée, pepper, a few dashes of Tabasco, oil, and a pinch of salt into a sauce. Brush the tops of the chicken breasts heavily with this mixture and grill for 3–4 minutes. Heat vegetable broth, add the vegetable noodles, and simmer for about 5 minutes until al dente. For serving, spread the vegetable noodles on plates with some broth and place one stuffed chicken breast on top.