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Stuffed chicken breasts with cucumbers
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.
Ingredients
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