🍽️ Stuffed Chicken Breast with Fresh Herb Yogurt Sauce

Name: Stuffed Chicken Breast with Fresh Herb Yogurt Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets; 1 bunch basil; 1 garlic clove; 4 tbsp lemon juice; 3 tbsp sunflower oil; salt; pepper (from the mill); 3 hard-boiled eggs; 1 bunch flat-leaf parsley; chives (1 bunch each); dill (1 bunch each); chervil (1 handful each); borage (1 handful each); sorrel (1 handful each); burnet (1 handful each); 2 sprigs tarragon; 1 sprig lovage; 250 g yogurt; 150 g sour cream; 2 tsp Dijon mustard

385 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets
1 bunch basil
1 garlic clove
4 tbsp lemon juice
3 tbsp sunflower oil
salt
pepper (from the mill)
3 hard-boiled eggs
1 bunch flat-leaf parsley
chives (1 bunch each)
dill (1 bunch each)
chervil (1 handful each)
borage (1 handful each)
sorrel (1 handful each)
burnet (1 handful each)
2 sprigs tarragon
1 sprig lovage
250 g yogurt
150 g sour cream
2 tsp Dijon mustard

Instructions

1. Make a horizontal pocket in each chicken breast fillet without cutting all the way through.
2. Wash the basilica leaves and cut them into thin strips.
3. Peel the garlic clove and press it through a garlic press into a small bowl.
4. Mix the garlic with the basil strips and two tablespoons of lemon juice.
5. Season the basil-garlic mixture with salt and pepper to taste.
6. Fill the pocket in each chicken fillet generously with the basil mixture.
7. Tie each stuffed fillet securely with kitchen twine to keep the filling in place.
8. Brush the chicken breast fillets on the outside with two tablespoons of oil.
9. Season the oiled fillets with salt and pepper.
10. Wash the fresh herbs for the sauce and shake off excess water.
11. Chop the dried herb leaves very finely.
12. Whisk the yogurt with the crème fraîche and mustard in a bowl.
13. Hard-boil the eggs, peel them, and chop them very finely.
14. Stir the chopped eggs, the remaining lemon juice, and the remaining oil into the yogurt mixture.
15. Season the sauce again with salt and pepper.
16. Gently fold the finely chopped herbs into the finished sauce.
17. Preheat the grill and place the chicken breast fillets on it.
18. Grill the fillets for about five minutes on each side until cooked through.
19. Stir the green sauce well one more time.
20. Adjust the sauce seasoning with a little more salt and lemon juice.
21. Serve the grilled chicken breast fillets together with the cold herb sauce.

Nutrition per serving

kcal: 385
Protein: 42 g · Fett/Fat: 18 g · Carbs: 4 g