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Chicken breast with chicken liver and bacon in whitewine and a mash of pumpkin and potatoes

Chicken breast with chicken liver and bacon in whitewine and a mash of pumpkin and potatoes

What you need:

Stuffed chicken breast

  • 4 pcs. chicken breast

  • 200 g chicken liver

  • 75 g grated parmesan

  • 1.5 dl bread crumbs

  • fresh thyme

  • 1 red onion

  • 2 cloves of garlic

  • 2 eggs

  • 2 dl white wine

  • 16 slices of bacon

  • olive oil

  • salt and pepper

Mash

  • 1 Hokkaido pumpkin

  • 4 large baking potatoes

  • 25 g butter

  • 75 g parmesan

  • parsley

  • salt and pepper

 

Method:

  • Cut pumpkins and potatoes into coarse dices and boil until tender in unsalted water

  • Drain and mash it gently with parmesan and butter

  • Season with salt and pepper.

  • Cut the chicken breasts almost through on the flat side and fold them out.

  • Beat them flat with a rolling pin

  • In a pan, stir chicken liver so it is still pink, together with finely chopped onion and garlic in oil oil

  • Let it cool and chop the chicken liver well

  • Pour the chopped chicken liver, onion and garlic into a bowl

  • Stir two eggs in

  • Add grated parmesan, bread crumbs, finely chopped fresh thyme, salt and pepper

  • Place the mixture on the chicken breasts and roll it into a firm roll

  • "Dress" the rolled chicken breasts with bacon

  • Fry them until golden in a pan on medium heat

  • Pour in white wine and place the pan in a 180 degree hot oven for approx. 10 minutes

  • Take the rolls up from the pan and set aside

  • Whip 20 g of butter in the white wine sauce

  • Serve the rolls with mash and a little white wine sauce topped with some fresh thyme

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