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🥗 Chicken breasts stuffed with cream cheese, served with risotto and fennel-grape salad

570 kcal · 30 min · 4 servings

Chicken breasts stuffed with cream cheese, served with risotto and fennel-grape salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the broth to a boil in a pot.
  2. 2. Clean the fennel thoroughly.
  3. 3. Separate the green fennel fronds and set them aside.
  4. 4. Remove the tough stalks and the root from the fennel.
  5. 5. Quarter the fennel bulbs.
  6. 6. Cut out the hard core from the fennel quarters.
  7. 7. Dice the fennel finely.
  8. 8. Halve the shallots.
  9. 9. Peel the shallots.
  10. 10. Finely chop the shallots.
  11. 11. Rinse the lemon.
  12. 12. Dry the lemon.
  13. 13. Grate about one teaspoon of lemon zest.
  14. 14. Halve the lemon.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Clean the dill.
  17. 17. Shake the dill dry.
  18. 18. Pluck the dill tips.
  19. 19. Finely chop the dill tips.
  20. 20. Finely chop the fennel fronds.
  21. 21. Rinse the grapes.
  22. 22. Halve the grapes.
  23. 23. Rinse the chicken breast fillets.
  24. 24. Pat the chicken breast fillets dry.
  25. 25. Heat two tablespoons of oil in a large pot over medium heat.
  26. 26. Sauté the shallot cubes for about three minutes until translucent.
  27. 27. Add the risotto rice.
  28. 28. Toast the rice for about two minutes.
  29. 29. Deglaze the rice with white wine.
  30. 30. Let the liquid cook down completely.
  31. 31. Add one ladle of broth.
  32. 32. Ensure the rice is just covered with liquid.
  33. 33. Lightly salt the risotto.
  34. 34. Cook the risotto for about twenty minutes.
  35. 35. Stir the risotto occasionally.
  36. 36. Pour in a little broth occasionally.
  37. 37. Keep the rice lightly covered with liquid.
  38. 38. Add about two-thirds of the herbs to a bowl.
  39. 39. Add the lemon zest.
  40. 40. Add the cream cheese.
  41. 41. Mix the ingredients in the bowl.
  42. 42. Season the mixture with salt and pepper.
  43. 43. Make a cut into the fillets.
  44. 44. Ensure the fillets are hollow in the middle.
  45. 45. Fill the opening with the cream cheese mixture.
  46. 46. Heat two tablespoons of oil in a pan over medium heat.
  47. 47. Fry the fillets for about three minutes on all sides until golden brown.
  48. 48. Cover the pan.
  49. 49. Continue cooking the fillets over low heat for about six minutes.
  50. 50. Add three tablespoons of lemon juice to a bowl.
  51. 51. Add one tablespoon of honey.
  52. 52. Add two tablespoons of oil.
  53. 53. Mix the ingredients for the dressing.
  54. 54. Season the dressing with salt and pepper.
  55. 55. Toss the fennel gently with the dressing.
  56. 56. Toss the grapes gently with the dressing.
  57. 57. Remove the risotto from the heat.
  58. 58. Stir the crème fraîche into the risotto.
  59. 59. Season the risotto with salt and pepper.
  60. 60. Cut the chicken breasts into three to four pieces.
  61. 61. Plate the chicken breasts.
  62. 62. Plate the risotto.
  63. 63. Plate the fennel-grape salad.
  64. 64. Serve the dish.

Nutrition per serving