Stuffed zucchini with chicken breast

Ingredients for 4 servings:

• 4 zucchini (approx. 1 kg)
• 5 shallots
• 500 g chicken breast fillet(s)
• 1 cup of crème fraîche or yogurt
• 50 g butter
• 10 g butter
• Salt
• 1 bunch of chervil
• 1 bunch of parsley
• ½ cup chicken broth
• pepper
• lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the zucchini lengthwise and blanch. Then hollow out the flesh (leaving a 1 cm border) and chop the flesh. Peel and finely chop the shallots. Cut the chicken breast fillets into thin strips. Heat 50 g of butter in a pan and fry the chicken strips briefly and vigorously. Add the shallots and sauté. Season with salt and pepper. Remove the meat from the pan and keep warm. Sauté the zucchini flesh in the frying fat. Then add a little chicken stock and simmer for about 10 minutes, until the zucchini flesh has thickened slightly. Add the crème fraîche or yogurt. Season to taste with salt and pepper, Worcestershire sauce, and lemon juice. Mix the fried chicken strips with the vegetables and stuff the hollowed-out zucchini. Brush a baking tray or ovenproof dish with 10 g of butter and place the zucchini in it. Bake in a preheated oven at 200°C for about 10 minutes, until the surface begins to turn light brown. Sprinkle with chopped parsley and chervil and serve. Serve with rice.