Stuffed chicken breasts with mushroom sauce
Ingredients
For 4 persons:
- 4 double chicken breasts,
- 500 ml Provamel Organic Soya Cream,
- 1 egg yolk,
- salt and pepper,
- 6 organic carrots,
- 1 celery stick,
- 2 tablespoons chopped parsley,
- Vegetable Spread
- 2 organic onions, freshly milled black pepper,
- 400 g organic peas,
- ½ celeriac,
- 4 organic potatoes,
- 600 g mushrooms,
- ½ veal stock.
Preparation
Cut the chicken breast in two.
Cut one fillet open on one side.
Spread the fillet out between two sheets of cling film and flatten it with the flat part of a large kitchen knife.
Take some pieces of the chicken fillet and mix this with 100 ml Soya Cream and 1 egg yolk in a food processor.
Season with salt and pepper.
Finely dice 2 carrots and the celery and blanch.
Then rinse under the cold tap.
Combine the fillet mixture, the diced vegetables and chopped parsley.
Put 1 tablespoon of this mixture on the chicken breast and roll up.
Wrap the rolled-up fillets in foil and bake in the oven for 15 minutes at 180°C.
Puree:
Peel 4 carrots,
wash and dice.
Sweat together with a chopped onion in vegetable margarine.
Add a dash of Soya Cream, mash and season with freshly milled black pepper.
Prepare the pureed peas in the same fashion.
Boil the celeriac with a few potatoes and prepare in the same fashion.
Sauce:
Cut the mushrooms into quarters and fry in vegetable spread.
Add ½ l veal stock to the Soya Cream.
Let the mushroom liquid reduce by half and check the seasoning.
Serve the puree with a stuffed chicken breast and mushroom sauce on warmed plates.