🍽️ Chicken Breast Pockets with Herb Cream Cheese and Vegetables

Name: Chicken Breast Pockets with Herb Cream Cheese and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets; 2 shallots; 2 tbsp chopped parsley; 2 tbsp chopped lovage; 2 tbsp chopped chives; 200 g cream cheese; salt; pepper (from the mill); 1 tbsp ghee; 2 carrots; 2 kohlrabi; 2 zucchini; 2 tbsp mustard; 2 tbsp honey; 4 tbsp tomato puree; Tabasco; 1 tbsp oil; 200 ml vegetable broth; wooden skewers; aluminum foil

560 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets
2 shallots
2 tbsp chopped parsley
2 tbsp chopped lovage
2 tbsp chopped chives
200 g cream cheese
salt
pepper (from the mill)
1 tbsp ghee
2 carrots
2 kohlrabi
2 zucchini
2 tbsp mustard
2 tbsp honey
4 tbsp tomato puree
Tabasco
1 tbsp oil
200 ml vegetable broth
wooden skewers
aluminum foil

Instructions

1. Carefully cut a pocket into the side of each chicken breast fillet, being careful not to cut all the way through.
2. Peel the shallots and dice them into very small cubes.
3. Wash the herbs, shake off excess water, and chop them finely.
4. Mix the diced shallots and chopped herbs with the cream cheese.
5. Season the filling with salt and pepper to taste.
6. Stuff the herb cream cheese mixture into the pockets of the chicken breasts.
7. Secure the openings of the pockets with wooden skewers to prevent the filling from falling out.
8. Heat ghee (clarified butter) in a frying pan.
9. Sear the chicken breasts in the pan for about 4 to 5 minutes on each side.
10. Remove the pan from the heat and cover the breasts with aluminum foil to let them cool.
11. Peel the carrots and the kohlrabi.
12. Wash the zucchini and dry it with a kitchen towel.
13. Use a vegetable peeler to cut all the vegetables into long, ribbon-like strips.
14. Whisk mustard, honey, tomato puree, pepper, a few drops of Tabasco, oil, and a little salt in a small bowl to make a sauce.
15. Thickly coat the tops of the chicken breasts with this sauce.
16. Place the breasts under the grill for 3 to 4 minutes until the sauce is lightly browned.
17. Heat the vegetable broth in a pot.
18. Add the vegetable noodles to the hot broth and cook them for about 5 minutes until they are al dente (firm to the bite).
19. Divide the cooked vegetable noodles among the plates, adding a little broth.
20. Place one stuffed chicken breast on top of the vegetables on each plate and serve.

Nutrition per serving

kcal: 560
Protein: 61 g · Fett/Fat: 25 g · Carbs: 23 g