The stuffed poultry breast is delicious and flavorful; this stuffed poultry breast is a classic of Chilean cuisine. A delight to enjoy in every bite!
It is a classic of Chilean cuisine. The stuffing gives it a unique and characteristic flavor, highlighting the richness of the ingredients.
Let the culinary adventure begin!
Stuffed Poultry Breast
Ingredients
6 Chicken breasts
180 grams of Magallanic king crab
120 grams of Chicken meat
100 grams of Fresh cream
1 Egg white
10 grams of Chopped chives
10 grams of Mustard
30 milliliters of Cognac
Grated nutmeg
1 pinch of Salt
3 Green chili peppers, seedless, stem or nerves removed, and chopped
¼ Green bell pepper, seedless, chopped
20 grams of Parsley and cilantro
200 milliliters of Maravilha oil
200 milliliters of Fresh cream
Lemon juice
Red wine vinegar
½ Garlic clove
1 pinch of Salt
600 grams of Potatoes with skin
120 grams of Finely chopped black olives
100 milliliters of Olive oil
Chicken broth
Table salt
30 milliliters of Olive oil
1 Anchovy fillet
20 grams of Julienned red bell pepper
120 grams of Soya bean sprouts
50 grams of Pea sprouts
1 pinch of Pepper
1 pinch of Pepper
Preparation
Step 1 : Clean the chicken and make an incision through the middle of the breast.
Step 2 : For the stuffing, place the chopped chicken meat in small pieces in a bowl with cold marinade. Add mustard, cognac, egg white, and season with salt, pepper, and nutmeg. Mix well.
Step 3 : Once cooled, blend in a processor until forming a smooth paste, then incorporate the fresh cream. Add the crab meat and chives. Mix well and season.
Step 4 : Using a piping bag, stuff the breasts and brown them on both sides. Finish cooking them in a preheated oven at 180°C for 15 minutes.
Step 5 : To make the green chili sauce, blend green chili, bell pepper, garlic, parsley, and cilantro; then flavor with lemon and vinegar. Emulsify with oil, season. Separately, reduce the cream by half and mix with the previous ingredients.
Step 6 : For the rustic potato purée, bake the unpeeled potatoes on coarse salt at 200°C until tender. Cool, peel, and chop irregularly.
Step 7 : Meanwhile, sauté onions and add the potatoes, mashing them. Finally, add chopped olives. Add chicken broth and emulsify with olive oil.
Step 8 : To serve, place the rustic olive purée on one side of the plate and top with the artistically cut chicken breast. Drizzle with the green chili sauce.
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