Stuffed Poularde Breast

Ingredients

• 4 giant shrimp (pre-cooked, deveined and peeled)
• 4 corn poularde breast fillets
• Salt
• Pepper
• 4 tbsp plant oil
• 1 Organic Orange
• 1 red chili pepper
• 1 small mango
• 2 tbsp Apple cider vinegar
• 1 tsp Honey
• 2 handfuls arugula
• 2 handfuls baby spinach

Instructions

1. 1.

   Wash and pat dry the shrimp. Wash and pat dry the poularde breasts, cut a pocket on the side. Season inside with salt and pepper and fill with shrimp so that the tail end protrudes. Secure with toothpicks.

2. 2.

   Season the poularde also on the outside with salt and pepper and brown in a hot pan with 2 tbsp plant oil. Transfer to a preheated oven at 150 °C (fan 130 °C, gas: level 1–2) on a rack (fat pan underneath) and bake for about 20 minutes.

3. 3.

   Meanwhile wash the orange hot and grate dry. Grate the zest and squeeze out the juice. Wash the chili pepper, halve, deseed and cut into fine strips. Peel the mango, remove the flesh from the pit and dice into small cubes. Mix with the orange zest, chili, orange juice, vinegar, honey and remaining oil. Season with salt.

4. 4.

   Wash, trim and shake dry the arugula and spinach. Arrange on plates. Remove the stuffed poularde breast from the oven, remove toothpicks and slice the meat onto the salad. Drizzle with dressing and serve.