Stuffed Chicken Breast with Fried Jerusalem Artichokes
20th Jan 2020
Crispy chicken breasts with a tasty filling including garlic and tarragon are cooked to perfection in the Scanpan TechnIQ Modern Skillet. The Stratanium+ professional grade non-stick surface crisps up the skin of the chicken with a light fry on any stove top including induction and then the same pan goes straight into the oven to complete the cooking. This recipe has the chicken breast plated onto a sauce of reduced chicken stock, created in the TechnIQ Windsor pan with slanted edges to aid in the reduction and plated up with fried Jerusalem artichokes, fresh peas and lingonberries which could also be substituted with pomegranate or cranberries.
Ingredients
CHICKEN:
- 4 chicken breasts with skin
- 25g butter
- 200g chicken breast
- 1 egg
- 1/2 clove of garlic
- Fresh tarragon
- 50ml cream
- Salt & pepper
- 1 litre of chicken stock
- 6 Jerusalem artichokes
- 1 litre of rapeseed oil
- Salt
- Freshly shelled peas
- Pea shoots
- Lingonberries (preferably frozen), turned in sugar
- Freshly grated Summer truffle
Instructions
STUFFED CHICKEN
Chop the chicken breast into small pieces, add the garlic, egg, fresh tarragon and then the cream. Season with salt and pepper. Put the chicken stuffing in a piping bag and pipe the stuffing underneath the skin of the chicken breasts. Heat the Modern Skillet and brown the butter. Fry the chicken breasts with the skin facing downwards to make it crisp and tasty. Then put the Skillet in the oven at 185 degrees and give the chicken breasts 12 minutes. When you remove the chicken breasts from the oven, leave them to rest for 10 minutes. Always check that the chicken breasts have reached the right temperature as the sizes of chicken breasts can vary.
REDUCED SAUCE
Heat the chicken stock in the Windsor and reduce it to jelly.
FRIED JERUSALEM ARTICHOKES
Rinse and peel the Jerusalem artichokes and cut to a suitable size with a Mandoline slicer. Heat the rapeseed oil until it is ready for frying. Fry the Jerusalem artichokes for a couple of minutes until golden. Place them on a piece of kitchen towel or other material to soak up the excess oil. Season with salt.
SERVICE
Cut the chicken breasts so they have neat edges. Carefully pour on the sauce reduction. Place the chicken breast on one side of the plate. Place the fried Jerusalem artichokes next to the meat. Garnish with pea shoots, peas and lingonberries. Finish by grating some black summer truffle over the dish.