John Myers
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Stuffed Chicken Breast with Pasta Al Lime with Cherry Tomatoes & Zucchini
The perfect stuffed chicken breast with pasta al lime with cherry tomatoes & zucchini recipe with a picture and simple step-by-step instructions.
Poulard breast Florentine style:
- 4 Pc. Chicken breasts
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 tbsp Green pepper
- Salt and pepper
- 1 kg Spinach leaves
Sauce:
- 2 tbsp Olive oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 250 ml Broth
- 3 tbsp Mascarpone
- 3 Pc. Freshly squeezed lemon juice
Pasta:
- 3 Pc. Zucchini
- 300 g Cherry tomatoes
- 100 g Mascarpone
- 1 Pc. Onion
- 1 shot Olive oil
- Salt and pepper
- 1 shot Lemon juice
- Seasonal herbs
- 400 g Pasta
Chicken breasts:
- Season the double chicken breasts. Finely chop the onion and garlic and fry briefly in the pan with the spinach leaves. Mix everything well in a bowl and season again with pepper and possibly salt. Cover the double breasts with it and fold them together. Seal well with beef needles. Season the outside again with pepper, salt and lemon juice. Heat the oil and butter in the pan and fry the breasts briefly. Then place on a baking sheet and roast in the oven at 180 degrees for 30 minutes. Cut into slices before serving.
Pasta:
- Cook the pasta al dente in plenty of salted water. Fry the onion in olive oil, add the zucchini and fry lightly. After a few minutes add the diced tomatoes. Then add mascarpone, reduce the sauce until creamy and season with the spices and herbs. After draining, simply mix the pasta with the sauce and serve immediately.
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