Stuffed Chicken Breast with Fol Epi




Rating: 4.06 / 5.00 (70 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:







For the sauce:





Instructions:

Cut the fol epi into cubes and mix with the chopped herbs. Rinse the chicken breasts under running water and pat dry with a paper towel.

Cut the fillets lengthwise to create a pocket. Season with salt and pepper. Then stuff the chicken fillets with the Fol Epi herb mixture and secure with a toothpick or kitchen twine. Roast in a pan for about 15-20 minutes.

While the chicken fillets are resting, heat white wine in a pan. Add cream and let it reduce a bit. Season with salt and pepper. Whisk briefly with a hand blender.

Pour a layer of sauce on the plate and arrange the chicken breast on top. Tastes great with mixed salad.

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