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🍽️ Stuffed Chicken Breast with Asparagus and Potato Straws

694 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (boneless, with skin)
• 3 chicken drumsticks (skinless)
• 100 g liquid whipping cream
• 30 g candied ginger
• 1 chili pepper
• salt
• pepper (from the mill)
• 1 pinch of ground turmeric
• 12 stalks white asparagus
• 100 g red bell peppers
• 1 bunch sweet woodruff
• 250 ml poultry stock
• 10 ml ginger syrup
• 1 tsp beet juice
• 20 ml balsamic vinegar
• 250 g waxy potatoes
• vegetable oil
• salt

Instructions

1. 1. Take the chicken drumsticks and remove the bones.
2. 2. Chop the boneless meat into coarse pieces.
3. 3. Place the meat and the cream into a bowl.
4. 4. Blend the mixture with a mixer until it is smooth.
5. 5. Cut the ginger into very small cubes.
6. 6. Wash the chili pepper and remove the stem.
7. 7. Remove the inside of the chili (seeds and white membranes).
8. 8. Cut the chili into fine cubes.
9. 9. Mix the chili and ginger with the meat mixture.
10. 10. Season the mixture with salt, pepper, and turmeric.
11. 11. Mix all ingredients thoroughly.
12. 12. Cut a pocket into the chicken breasts.
13. 13. Fill the pockets with the meat mixture.
14. 14. Close the openings of the breasts.
15. 15. Place the stuffed meat in the refrigerator.
16. 16. Cut off the bottom ends of the white asparagus.
17. 17. Peel the asparagus stalks from top to bottom.
18. 18. Start peeling just below the tip.
19. 19. Peel slightly thicker towards the bottom.
20. 20. Bring a large pot of water with salt, a lemon slice, 1 pinch of sugar, and 10 g of butter to a boil.
21. 21. Cook the asparagus in it for 8 to 10 minutes.
22. 22. Remove the asparagus from the water.
23. 23. Let the asparagus drain well.
24. 24. Halve the asparagus stalks lengthwise.
25. 25. Cut the stalks into pieces about 5 cm long.
26. 26. Wash the bell peppers.
27. 27. Remove the stem and the inside of the bell peppers.
28. 28. Halve the bell peppers.
29. 29. Cut the bell peppers into small cubes.
30. 30. Reduce the poultry stock to about half its volume.
31. 31. Stir in ginger syrup, beet syrup, and balsamic vinegar.
32. 32. Season the sauce with salt and pepper.
33. 33. Heat butter in a hot, oven-safe pan.
34. 34. Sear the stuffed breasts in the pan.
35. 35. Place the pan in the preheated oven (180 degrees) for 10 minutes.
36. 36. Heat butter in a separate pan.
37. 37. Sauté the asparagus in the butter.
38. 38. Add the bell pepper cubes.
39. 39. Sauté everything briefly.
40. 40. Season the vegetable mixture lightly with salt.
41. 41. Peel the potatoes.
42. 42. Cut the potatoes into paper-thin sticks (like matchsticks).
43. 43. Heat the oil in a large pan or in the deep fryer to 180 degrees.
44. 44. Check the oil temperature: Small bubbles should rise from a wooden spoon handle placed in it.
45. 45. Fry the potato sticks in batches.
46. 46. Lift the potatoes out of the oil.
47. 47. Let them drain on kitchen paper.
48. 48. Lightly salt the potato straws.
49. 49. Place the asparagus on the plates.
50. 50. Slice the cooked breast.
51. 51. Place the breast slices on the asparagus.
52. 52. Pour the sauce over everything.
53. 53. Tear the woodruff leaves into small pieces.
54. 54. Sprinkle the dish with the woodruff leaves.
55. 55. Serve the potato straws alongside.

Nutrition per serving

• kcal: 694
• Protein: 75 g · Fett/Fat: 35 g · Carbs: 19 g