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🥗 Stuffed Chicken Breast with Potato Pea Purée and Dill Cucumber Salad

475 kcal · 30 min · 4 servings

Stuffed Chicken Breast with Potato Pea Purée and Dill Cucumber Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius. Set the heating mode to top and bottom heat.
  2. 2. Peel the potatoes. Wash them thoroughly under running water.
  3. 3. Cut the potatoes into quarters.
  4. 4. Place the potatoes in a pot with salted water.
  5. 5. Bring the water to a boil.
  6. 6. Reduce the heat to low to medium.
  7. 7. Cook the potatoes for about 20 minutes.
  8. 8. Wash the cucumber under running water.
  9. 9. Peel the cucumber, but leave a few strips of skin on it.
  10. 10. Slice the cucumber into thin rounds.
  11. 11. Place the cucumber slices in a bowl.
  12. 12. Add a pinch of salt.
  13. 13. Mix the cucumbers with the salt.
  14. 14. Set the bowl aside.
  15. 15. Wash the chicken breast.
  16. 16. Pat the chicken breast dry with a kitchen towel.
  17. 17. Cut the chicken breast lengthwise in the middle.
  18. 18. Repeat the cut so that you have a total of 8 flat pieces.
  19. 19. Wash the dill under running water.
  20. 20. Shake the dill dry.
  21. 21. Chop the dill coarsely.
  22. 22. Take a bowl.
  23. 23. Add the cream cheese to the bowl.
  24. 24. Add half of the chopped dill.
  25. 25. Stir the mixture smooth with a fork.
  26. 26. Spread the dill-cream cheese mixture evenly over the chicken cutlets.
  27. 27. Insert wooden skewers through the chicken pieces to secure them.
  28. 28. Brush the chicken skewers with a little oil.
  29. 29. Salt the chicken skewers.
  30. 30. Pepper the chicken skewers.
  31. 31. Place the chicken skewers on a baking sheet.
  32. 32. Put the baking sheet into the oven.
  33. 33. Bake the chicken skewers for about 10 minutes.
  34. 34. Add the peas to the pot with the potatoes.
  35. 35. Cook the peas for about 3 minutes.
  36. 36. Remove 1 cup of cooking water and set it aside.
  37. 37. Drain the potatoes and peas in a colander.
  38. 38. Return the drained potatoes and peas to the pot.
  39. 39. Add the butter to the pot.
  40. 40. Add grated nutmeg.
  41. 41. Puree the mixture with a hand mixer.
  42. 42. Season the puree with salt.
  43. 43. Season the puree with pepper.
  44. 44. Squeeze the cucumbers firmly.
  45. 45. Discard the drained cucumber water.
  46. 46. Add the remaining dill to the cucumbers.
  47. 47. Add vinegar to the cucumbers.
  48. 48. Add oil to the cucumbers.
  49. 49. Stir everything well.
  50. 50. Season the salad with sugar.
  51. 51. Season the salad with salt.
  52. 52. Season the salad with pepper.
  53. 53. Place the potato-pea puree on the plates.
  54. 54. Place the chicken skewers on top of the puree.
  55. 55. Serve with the dill-cucumber salad.
  56. 56. Add as much of the reserved cooking water as needed while pureeing to reach the desired consistency.

Nutrition per serving