Stuffed chicken breasts with cucumbers

Ingredients

• 2 tbsp. l. chopped dill
• 4 tbsp. l. dry white wine
• 3 art. l. cream with a fat content of 33%
• parsley
• a pinch of grated nutmeg
• 2 large cucumbers
• 2 chicken livers
• butter
• 4 large skinless and boneless chicken breasts
• 1 chicken fillet

Cooking

Step 1

Cut cucumbers in half, remove seeds and cut into thin long strips. Put in a colander, salt, stir and leave for 1 hour to drain excess juice, then rinse and dry on a paper towel.

Step 2

Make the filling: liver with fillet, cream and blanched 1 min. in boiling water, grind parsley in a blender until a homogeneous paste. Add pepper to taste and nutmeg.

Step 3

Lightly beat off the chicken breasts, make an incision in each with a sharp knife to make a "pocket". Fill them with minced meat, secure with toothpicks and fry until cooked in half the butter over high heat under a lid for 4-5 minutes. from each side.

Step 4

In a second frying pan, fry the cucumbers in the remaining butter, 1 minute. Remove the breasts and keep warm. Drain the fat, put the pan back on the fire and pour in the wine.

Step 5

As soon as it boils, put cucumbers there, add dill and simmer for another half a minute. Cool and serve with hot breasts.