I discovered this recipe for maki-style stuffed chicken breasts during a cooking party where we prepared a delicious gourmet meal as a group.
These stuffed breasts, sliced and arranged on the plate, look stunning, especially when served with a cluster of roasted tomatoes that adds a beautiful touch.
They’re relatively easy to prepare; the challenge lies mainly in plating and serving, which must be done quickly so the dish stays hot when served.
To ensure this, I recommend using a plate warmer, enlisting help in the kitchen for plating and serving, and finally, preparing these stuffed chicken breasts for a small number of guests, especially if it’s your first time!
Updated on 20 January 2024 by
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Blancs de poulet farcis : Portions
ForIngredients for Blancs de poulet farcis
Blancs de poulet farcis : instructions
- 1In a bowl, combine the honey and soy sauce.
- 2Place the tomato clusters on a baking sheet, brush them with the sauce, season with salt and pepper, and bake for 30 minutes at 140°C.
- 3Cut the carrots into julienne strips and thinly slice the white parts of the leeks, then sauté them in a skillet with olive oil over medium heat. Season with salt and pepper, then let cool. (You can use the green parts of the leeks to garnish your stuffed leeks like maki rolls; to do this, blanch them in salted water.)
- 4Make a slit in the chicken breast to form a pocket. Stuff the chicken breasts with the vegetable stuffing. In a skillet, brown them on each side, then set aside.
- 5To make the sauce, deglaze the pan with the thinly sliced scallions and sauté them, then add a large glass of water in which you have dissolved the bouillon cube.
- 6Reduce the liquid and add the cream (never let the cream come to a boil). Blend thoroughly, then season with salt and pepper to taste. Emulsify just before serving. Finish cooking the stuffed egg whites in the oven with the vegetables for just 5 minutes in a hot oven so the egg whites don’t dry out too much.
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