Stuffed chicken fillet with roast potatoes and Romanesco

Name: Stuffed chicken fillet with roast potatoes and Romanesco
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Pine nuts; 1 glass (225 g) dried tomatoes; 1 Garlic clove; 2 Federation Parsley; 2 Federation Basil; 4 Chicken filets (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 ml Chicken bouillon (instant); 600 g small waxy potatoes; 1 (approx. 650 g) Head Romanesco; 2 TABLESPOONS clarified butter; 4 TABLESPOONS Honey; 250 ml dry white wine; 100 g Whipped cream; 1-2 TEASPOONS dark sauce thickener; 7-10 Tbsp wooden sticks; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Pine nuts
1 glass (225 g) dried tomatoes
1 Garlic clove
2 Federation Parsley
2 Federation Basil
4 Chicken filets (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 ml Chicken bouillon (instant)
600 g small waxy potatoes
1 (approx. 650 g) Head Romanesco
2 TABLESPOONS clarified butter
4 TABLESPOONS Honey
250 ml dry white wine
100 g Whipped cream
1-2 TEASPOONS dark sauce thickener
7-10 Tbsp wooden sticks
baking paper

Directions

1
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Drain tomatoes and cut into fine strips. Peel garlic and press it through a garlic press. Wash parsley and basil, dab dry and pluck leaves from the stalks. Put some parsley leaves aside for garnishing. Roughly chop the herbs.
2
Mix the herbs, tomatoes and pine nuts. Wash the chicken fillets, dab dry and cut a pocket in each one. Fill the pockets with the herb mixture and pin them up with wooden sticks. Season with salt and pepper. Heat oil in a pan and fry chicken fillets on each side for about 3 minutes. Put the chicken fillets with the frying fat on the fat pan of the oven. Pour on chicken stock. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Meanwhile cook potatoes in boiling water for about 15 minutes. Clean and wash the Romanesco and divide into florets. Steam in little boiling salted water for about 15 minutes. Drain potatoes, rinse and peel. Heat clarified butter in a pan and fry the potatoes for 8-10 minutes, turning them over. 10 minutes before the end of the baking time, brush the fillets with honey.
3
Pour on chicken stock. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Meanwhile cook potatoes in boiling water for about 15 minutes. Clean and wash the Romanesco and divide into florets. Steam in little boiling salted water for about 15 minutes. Drain potatoes, rinse and peel. Heat clarified butter in a pan and fry the potatoes for 8-10 minutes, turning them over. 10 minutes before the end of the baking time, brush the fillets with honey. Remove chicken fillets from the oven and keep warm. Pour frying stock into a pot, heat up, add wine and cream, bring to the boil. Stir in sauce thickener, bring to the boil again. Season with salt and pepper. Arrange chicken filets, potatoes, Romanesco and sauce. Garnish with parsley
4
Remove chicken fillets from the oven and keep warm. Pour frying stock into a pot, heat up, add wine and cream, bring to the boil. Stir in sauce thickener, bring to the boil again. Season with salt and pepper. Arrange chicken filets, potatoes, Romanesco and sauce. Garnish with parsley