Stuffed corn chicken breast with pumpkin chutney and corn salad

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the chutney, peel the pumpkin and cut into even cubes. In a saucepan with the addition of sugar, a little salt and pepper, let it simmer at low heat for about 5 minutes until some liquid has collected. Then turn up the heat a bit. Add 50 ml vinegar, white wine and spices and cook the pumpkin while stirring constantly, but still firm to the bite. Refine with chilli sauce. For storage fill the chutney hot into preserving jars

2. 2

   For the corn chicken, clean and wash the leek and cut it into fine strips. Clean the mushrooms, wash them briefly and also cut them into fine strips. Fry in 2 tablespoons of hot vegetable oil and season with salt and pepper. Wash chicken breasts, dab dry and cut one pocket lengthwise into the breast meat. Fill in the leek and mushroom mixture

3. 3

   Roll one after the other first in flour, then in whisked eggs and finally in the panko crumbs. Fry the chicken breasts in 4 tablespoons of hot vegetable oil in a pan until golden brown all round, then finish cooking in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 10 minutes

4. 4

   For the salad, mix 50 ml vinegar, broth, mustard, salt, pepper and olive oil into a vinaigrette and marinate the cleaned lamb's lettuce

Nutrition Facts

KCAL
860 kcal

CARBS
69 g

FATS
39 g

PROTEINS
53 g