Chicken Breast W. Leek Stuffing

Remove breastbone from chicken breast with a kitchen knife. Set bones aside.

Place meat evenly on the surface with the skin down, lightly pound, season with soy sauce and pepper.

Rinse and clean leeks and cut into narrow rings. Peel and dice shallots.

Melt light butter or butter in a frying pan. Sauté leeks in it until translucent.

First add crème fraîche and Parmesan to the hot leek, lastly add the egg. Cool down the mixture.

Divide the leek evenly among the chicken breasts, fold the meat and pin with toothpicks.

Heat clarified butter in a roasting pan. Pour in the meat. Add shallots and the bones. Place roasting pan on the second rack from the bottom in the cold oven with the lid closed.

Cook the meat at 200 °C (gas 3) for half an hour. Extinguish with wine, cook for another 15 minutes at 225 °C (gas 4).

Remove meat and keep warm. Pour the meat stock through a sieve into a saucepan. Add crab paste and whipped cream and cook briefly, season with salt.

Nutritional values per unit:

Kilocalories: 399

Kilojoules: 1670

Egg white/g: 36

Carbohydrates/g: 5

Fat/g: 24

Dietary fiber/g:

Bread Units:

Duration of preparation:

Tip: Instead of clarified butter, you can use butter in most cases.