Degree of difficulty: difficult
Preparation time: > 60 minutes
Ingredients for 4 persons
- 150 grams of South Tyrolean bacon (Protected Geographic Indication)
- 2 chickens
- 250 grams of chicken breast, trimmed
- 160 grams of cream
- 1 egg white
- 1 clove of garlic
- 1 twig of rosemary
- salt, pepper
Side dish
- 2 white carrots
- 2 blue carrots
- 2 parsnip
- 50 grams of earth almonds (tiger nuts)
- salt, pepper
Preparation
Cut the chicken breast into small pieces, mix with the cream and egg white, salt and pepper, and let freeze slightly in the freezer. Then puree thoroughly in a mixer. Dice three-fourths of the bacon and add to the mixture. Place the chicken breast stuffing in a cool place. Cut up the chickens and set aside the drumsticks for other uses. Take the chicken breast (with skin), trim, and cut a pocket in the side. Fill the pocket with the chicken/bacon mixture using a pastry bag. Salt and pepper the stuffed chicken breast. Then sear it in olive oil on the skin side; add the garlic and rosemary. Turn the stuffed chicken breast and fry on the other side. You will need to fry each side approx. 7 minutes. Then let the stuffed chicken breast sit in the oven at 80 °C for 25 minutes. Drain off the meat juice and keep it warm.
Vegetables
Clean the vegetables and cut into pieces. Cook until tender in a pan with olive oil for about 15 minutes. Coarsely cut the earth almonds and add.
Presentation
Distribute the vegetables on the plates, slice the stuffed chicken breast at a slant and place on top. Garnish with the meat juice and, finally, decorate with strips of bacon.
