← All recipes

🍽️ Stuffed Quail Breast with Chanterelles and Goji Berries

373 kcal · 30 min · 4 servings

Ingredients

• 80 g Goji berries (alternatively dried cherries)
• 2 shallots
• 100 g ricotta
• 720 g quail breast (Supreme cut 4 quail breasts)
• salt
• pepper
• 0.5 bunch flat-leaf parsley
• 1 tbsp rapeseed oil
• 400 g fresh chanterelles
• 200 g cherry tomatoes
• 15 g butter (1 tbsp)

Instructions

1. 1. Rinse the goji berries in a sieve under running water.
2. 2. Place the berries in a small bowl and cover them with lukewarm water.
3. 3. Let the berries soak in the water for about 20 minutes.
4. 4. Peel the shallots in the meantime.
5. 5. Dice the shallots finely.
6. 6. Take half of the diced shallots and put them into a bowl.
7. 7. Mix the shallots with the ricotta.
8. 8. Rinse the quail breasts under cold water.
9. 9. Dry the chicken breasts thoroughly with kitchen paper.
10. 10. Season the breasts with salt and pepper.
11. 11. Carefully cut a pocket into each piece of meat using a sharp knife.
12. 12. Wash the parsley under cold water.
13. 13. Shake the parsley dry.
14. 14. Finely chop the parsley.
15. 15. Drain the soaking water from the goji berries.
16. 16. Let the berries drain well.
17. 17. Add one tablespoon of the chopped parsley to the ricotta mixture.
18. 18. Add the drained goji berries to the ricotta mixture.
19. 19. Season the filling with salt and pepper.
20. 20. Mix the filling well until all ingredients are combined.
21. 21. Fill the pockets of the quail breasts with the ricotta mixture using a teaspoon.
22. 22. Close the opened pockets with toothpicks.
23. 23. Heat oil in a large pan.
24. 24. Place the quail breasts in the hot pan.
25. 25. Fry the breasts on each side for 15 to 18 minutes over medium heat.
26. 26. Clean the chanterelles by removing dirt and impurities.
27. 27. Clean the mushrooms with a brush.
28. 28. Cut large mushrooms in half or into quarters.
29. 29. Wash the cherry tomatoes under running water.
30. 30. Pour boiling water over the tomatoes in a bowl.
31. 31. Let the tomatoes stand in the hot water for 30 seconds.
32. 32. Drain the hot water.
33. 33. Rinse the tomatoes immediately under cold water.
34. 34. Peel the skin off the cherry tomatoes.
35. 35. Melt the butter in another pan.
36. 36. Add the chanterelles to the melted butter.
37. 37. Season the mushrooms with salt.
38. 38. Fry the mushrooms over high heat while stirring constantly.
39. 39. Cook the mushrooms for about 5 minutes.
40. 40. Wait until the liquid released by the mushrooms has almost completely evaporated.
41. 41. Gently fold the peeled cherry tomatoes into the mushrooms.
42. 42. Cook the tomatoes for another 2 to 3 minutes over medium heat.
43. 43. Season the mushroom mixture with pepper.
44. 44. Adjust the mixture with a little more salt if necessary.
45. 45. Sprinkle the remaining chopped parsley over the mushrooms.
46. 46. Plate the quail breasts.
47. 47. Serve the dish with the mushroom mixture.

Nutrition per serving

• kcal: 373
• Protein: 36 g · Fett/Fat: 20 g · Carbs: 8 g