John Myers
Contents
show
Chicken Saltim Bocca with Barley Risotto
The perfect chicken saltim bocca with barley risotto recipe with a picture and simple step-by-step instructions.
Chicken salt in bocca:
- 2 whole Chicken breasts
- 2 whole Garlic pepper from my KB
- 2 whole Seasoned salt from my KB
- Sage leaves
- 16 Discs Black Forest ham
- Rapeseed oil
Barley risotto:
- 1 Carrot
- 1 Onion
- 3 Poles Celery
- 50 g Butter
- 250 g Barley pearl barley
- 1 tsp Seasoned salt from my KB
- 300 ml White wine dry
- 650 ml Vegetable broth
- 50 g Freshly grated Parmesan
- 50 g Garlic pepper from my KB
- 50 g Telly cherry pepper
- 50 g Freshly grated nutmeg
Mushrooms:
- 250 g Mushrooms brown
- 1 tbsp Butter
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- Chives fresh
Extra:
- Parmesan cheese
- Chives fresh
- Halve the chicken breasts and halve the half breasts horizontally again, leaving the inner fillet on! Season with salt and garlic pepper. Cover with sage leaves and wrap each with 2 slices of bacon. Put in a cool place!
- Peel the carrot and onion. Finely dice. Clean, wash and finely dice celery stalks. Clean and quarter the mushrooms. Preheat the oven to 50 degrees!
- Heat the butter in a saucepan and fry the vegetables in it until translucent. Then deglaze with white wine and reduce! Then gradually add the vegetable stock and seasoned salt and allow to reduce. That takes about 40 minutes! Meanwhile, heat the oil in a pan and fry the Saltim bocca until crispy on each side and keep it warm in the preheated oven!
- Heat the butter in a saucepan and fry the mushrooms until crispy. Season with garlic pepper and seasoned salt. Then add the chives! Now stir in the Parmesan cheese and season with nutmeg and pepper!
- Serve everything!
- P.S. Barley risotto tastes better to me personally than from rice. In addition, the barley is not as polluted as rice and does not come from abroad! 🙂 REALLY WORTH TRYING !!!!
Facebook Comments