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Stuffed chicken breasts with truffle and risotto
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 719
  • Fat about 42g
  • Carbohydrates about 24g
  • Protein about 59g
Author: Ivo Adam
This is needed
This is needed for 4 people
Flavoured stock
  • 1 dl white wine
  • 5 dl vegetable bouillon
  • 3 cloves
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1 onions, finely chopped
  • 2 tbsp hazelnut oil
  • 100 g risotto rice
  • 300 g savoy cabbage, cut into thin slices
  • 1 dl white wine
  • salt and pepper to taste
  • 40 g Parmesan, grated
  • 1 tbsp butter
Chicken breasts
  • 100 g cream cheese, plain (e.g. Philadelphia)
  • 2 tsp summer truffle slices in oil, drained, roughly chopped
  • 1 egg yolk
  • clarified butter
  • salt and pepper to taste
  • 0.5 tsp salt
  • 4 Fine Food Suprême de poulet jaune loué (Pouletbrust)
  • a little pepper
To serve
  • 1 tbsp hazelnuts, coarsely chopped
  • 1 tbsp hazelnut oil
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And that's how it's done
And that's how it's done
Flavoured stock
Bring the stock to the boil along with the wine, rosemary, cloves and bay leaf. Reduce the heat, simmer for approx. 10 mins.
Heat the oil in a pan. Sauté the onion, add the rice, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Add the cabbage, cook briefly, gradually pour in the hot, flavoured stock, stirring frequently, so that the rice is always just covered with liquid, then simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.
Chicken breasts
Mix the cream cheese with the truffle and egg yolk, season. Using a knife, make a deep incision along the length of the chicken breasts. Stuff the chicken with the filling, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Season the chicken breasts, fry over a medium heat for approx. 7 mins. on each side.
To serve
Plate up the risotto. Cut the chicken breasts in half, serve on top of the risotto, sprinkle with nuts, drizzle with oil.

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