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🍽️ Italian-style stuffed chicken breast

527 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 1 bunch basil
• 10 g pine nuts
• 100 g Gorgonzola
• 4 carrots
• 1 tbsp butter
• 2 tbsp vegetable oil
• 0.125 l white wine
• 200 ml vegetable broth
• 100 ml whipping cream
• 1 tbsp sauce thickener
• salt (pepper)

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken breasts with salt and pepper.
4. 4. Cut a pocket into the side of each fillet without cutting all the way through.
5. 5. Pick the basil leaves off the stems.
6. 6. Wash the basil leaves.
7. 7. Chop the basil leaves roughly together with the pine nuts.
8. 8. Crumble the Gorgonzola cheese with a fork.
9. 9. Mix the chopped herbs, nuts, and cheese crumbs together.
10. 10. Stuff the mixture into the pockets of the chicken breasts.
11. 11. Secure the openings with wooden skewers.
12. 12. Heat oil in a frying pan.
13. 13. Brown the chicken breasts on all sides for about 10 minutes.
14. 14. Remove the meat from the pan.
15. 15. Keep the meat warm.
16. 16. Deglaze the pan with wine.
17. 17. Add broth and cream to the pan.
18. 18. Bring the sauce to a boil.
19. 19. Thicken the sauce with a sauce thickener.
20. 20. Season the sauce with salt and pepper.
21. 21. Peel the carrots.
22. 22. Wash the carrots.
23. 23. Cut the carrots lengthwise into long, thin strips using a vegetable peeler.
24. 24. Blanch (cook briefly in boiling water) the strips for 3 minutes in salted water.
25. 25. Remove the carrots from the water.
26. 26. Let the carrots drain well.
27. 27. Toss the carrots in hot butter.
28. 28. Serve the carrots alongside the stuffed chicken breast.

Nutrition per serving

• kcal: 527
• Protein: 54 g · Fett/Fat: 27 g · Carbs: 11 g