Stuffed chicken breast with wild garlic rice

Ingredients for 2 servings:

• 1 large chicken breast
• 2 tbsp natural yogurt
• ½ small onion(s)
• 10 g wild garlic leaves
• salt and pepper
• 2 tbsp extra virgin olive oil
• 20 g wild garlic butter
• 100 ml chicken stock or broth
• 1 dash of cream
• 1 tsp potato flour
• 4 tbsp rice, cooked
• 30 g wild garlic butter
• 10 g wild garlic leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Green kitchen

The day before: Line a small sieve with kitchen paper, pour in the yogurt, cover with the kitchen paper, add a weight, and press out the whey overnight in the refrigerator. Peel and finely dice the onion, chop the wild garlic. Mix half of the diced onion, wild garlic, and dry yogurt, and carefully season with salt and pepper. Cut a pocket into the chicken breast and fill it with the yogurt/wild garlic mixture. Secure with toothpicks, then season with salt and pepper. Heat the oil and wild garlic butter in a pan and sear the chicken breast on both sides. Transfer the breast to a baking dish and cook in a preheated oven at 150°C (top/bottom heat) for about 20 minutes. In the meantime, pour in the meat juices and the chicken stock (or broth). Mix the potato flour with a little water and use it to thicken the sauce. Season to taste with the cream. Adjust seasoning if desired. For the rice, heat the wild garlic butter in a pan and fry the rice. Chop the fresh wild garlic and mix it into the rice just before serving. Let the meat rest for about 5 minutes, then slice it. Serve on warmed plates with some sauce and the rice.