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🍽️ Chicken breast with quark filling

361 kcal · 30 min · 4 servings

Ingredients

• 2 roast chickens (each 700–800 g)
• salt
• black pepper
• paprika powder (sweet)
• dried thyme
• 5 slices white bread
• 1 bunch mixed herbs
• 1 egg (size L)
• 200 g low-fat quark
• 50 g sour cream
• 100 g crème double
• 80 g ghee
• soup vegetables
• 1 onion
• 1 pinch flour
• 125 ml dry white wine
• 250 ml chicken broth (jar)
• kitchen twine

Instructions

1. 1. Cut the chicken lengthwise to create two flat halves.
2. 2. Carefully remove the bones without tearing the meat.
3. 3. Thoroughly wash the meat and bones.
4. 4. Pat everything dry with kitchen paper.
5. 5. Season the chicken halves all over with salt, pepper, paprika powder, and thyme.
6. 6. Preheat the oven to 200 degrees (180 degrees with fan).
7. 7. Cut the white bread into small cubes.
8. 8. Wash the herbs and shake them dry.
9. 9. Pluck the leaves from the stems and chop them finely.
10. 10. Separate the egg so you have distinct egg yolk and egg white.
11. 11. Beat the egg white until stiff.
12. 12. Mix the egg yolk with quark, sour cream, and 50 grams of Créme double.
13. 13. Fold in the bread cubes and chopped herbs into the quark mixture.
14. 14. Season the filling with salt and pepper.
15. 15. Spread the quark mixture evenly over two chicken halves.
16. 16. Place the matching second chicken half on top.
17. 17. Wrap the stuffed chickens tightly with kitchen twine to keep their shape.
18. 18. Heat 50 grams of ghee in a roasting pan.
19. 19. Fry the stuffed chickens in the hot fat.
20. 20. Place the roasting pan on the middle rack in the oven.
21. 21. Roast the chickens for 45 minutes.
22. 22. Turn the chickens several times during cooking.
23. 23. Baste the chickens regularly with the roasting fat.
24. 24. Wash the soup vegetables and cut them into coarse pieces.
25. 25. Peel the onion and quarter it.
26. 26. Heat the remaining ghee in a pot.
27. 27. Season the chicken bones with salt and pepper.
28. 28. Dust the bones lightly with flour.
29. 29. Fry the bones in the pot.
30. 30. Add the prepared vegetables and fry briefly.
31. 31. Deglaze everything with white wine and broth.
32. 32. Bring the liquid to a boil.
33. 33. Reduce the heat and let the sauce simmer uncovered over medium heat for 20 minutes.
34. 34. Remove the chickens from the roasting pan.
35. 35. Wrap the chickens in aluminum foil.
36. 36. Let the chickens rest for 10 minutes.
37. 37. Strain the contents of the pot through a sieve.
38. 38. Season the sauce to taste.
39. 39. Stir the remaining Créme double into the sauce.
40. 40. Unwrap the chickens.
41. 41. Stir the roasting juices into the sauce.
42. 42. Remove the kitchen twine from the chickens.
43. 43. Slice the stuffed meat.
44. 44. Serve the sauce separately.

Nutrition per serving

• kcal: 361
• Protein: 31 g · Fett/Fat: 23 g · Carbs: 10 g