Stuffed Chicken Breasts
- Serves 4
- 4 tomatoes
- 1 bunch of spring onions
- 1 1/2 raspberries
- 30 olives, green
- 1 lemon
- 8 Tbsp. olive oil
- ½ bunch of parsley
- ½ bunch of chives
- 8 twigs of thyme
- 1 pepper, red
- 1 cup (3.5 oz) Appenzeller cheese
- 1/4 cup crème fraîche
- 1/4 cup panko (or breadcrumbs)
- 3 Tbsp. sesame seeds
- 1 egg
- 4 chicken breasts
- 2 Tbsp. flour
- salt and fresh ground pepper
1.For the dressing, wash the lemon with hot water, grate the peel, and press out the juice.
2.Stir the zest and juice into 4 Tbsp. of olive oil, add salt and pepper. Set aside.
3.Preheat the oven to 300 ° F.
4.Wash and spin dry the herbs.
5.Chop the parsley, cut the chives finely, and pluck the thyme leaves from the stalks.
6.Clean and finely dice the pepper.
7.Grate the Appenzeller finely.
8.For the filling, stir together the parsley, pepper, Appenzeller, and crème fraîche.
9.Season with salt and pepper.
10.For the crust, mix the chives, thyme leaves, panko, and sesame seeds in a bowl.
11.Season the egg in a separate bowl with salt and pepper before whisking thoroughly.
12.Rinse the chicken breasts, pat dry, and use a sharp knife to slice them so that they are still connected on one side.
13.Open and tenderize them until they are flat.
14.Spread a quarter of the filling on each of the portions of meat, leaving a wide margin.
15.Fold in the long edges and roll the roulades firmly together.
16.Dust the roulades with flour, pull them through the seasoned egg, cover in the panko mixture.
17.Use slight pressure to apply the crust.
18.Heat the remaining olive oil in a pan, and fry the roulades in this on all sides.
19.Bake in the preheated oven for 15 minutes.
20.To serve, cut each roulade into quarters on a plate.
21.Arrange the tomatoes, olives, and raspberries as a salad, and drizzle with the dressing.