John Myers
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Filled Chicken Breast with Savory, Sweet Lamb’s Lettuce
The perfect filled chicken breast with savory, sweet lamb’s lettuce recipe with a picture and simple step-by-step instructions.
chicken breast
- 250 g Chicken breast
- 40 g Grana Padano Parmesan, grated
- 1 tbsp Olive oil
- 2 tsp Chives
- Marjoram
- Pepper
- Salt
salad
- 50 g Lamb’S lettuce
- 60 g Zucchini
- 60 g Onion
- 0,5 tsp Agave syrup
- 0,5 tsp Maple syrup
- 0,5 tsp Honey
- 1 tsp Balsamic vinegar
- 1 tbsp Olive oil
- 1 tbsp Whipped cream
- 1 tsp Mustard
- Dill
- Pepper
- Salt
- First you prepare the chicken breast and the filling. To do this, cut a pocket lengthways into each of the chicken breast fillets so that they can be filled easily.
- Then put the Grana Padano, the chives, the marjoram and the olive oil in a bowl and mix everything together well.
- Now fill the chicken breast fillets with the finished filling and put aside.
- Next, fry the sliced onion and zucchini in a pan with a little oil or fat and fry lightly.
- In a seperate pan, slowly sear the meat in oil or fat over medium heat and season again from the sides with salt and pepper.
- In the meantime, wash and dry the lamb’s lettuce and place in a bowl.
- For the dressing, mix honey, agave syrup, maple syrup, mustard, balsamic vinegar, cream and oil together with salt, pepper and dill in a bowl, pour over the salad and fold in.
- Then take the warm onion and zucchini slices out of the pan and pour them over the salad.
- Remove the fried chicken breast fillets from the pan and brush with the remaining filling. Arrange on a plate with the salad.
- The stuffed chicken breast with sweet and savory lamb’s lettuce is ready. Enjoy your meal!
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