Thermador PRD48NLSGU レシピブック
poultry dishes
99
sTUffeD CHICken bReasT fIlleTs
IngReDIenTs
4 chicken breast fillets, approx. 1½ lb.
8 sun-dried tomatoes, packed in oil & drained
1 garlic clove
8 sun-dried tomatoes, packed in oil & drained
1 garlic clove
½
bunch of basil
salt and black pepper
1 tbsp. olive oil
3 tbsp. dry white wine or vermouth
3 tbsp. chicken stock or vegetable broth
1 tbsp. olive oil
3 tbsp. dry white wine or vermouth
3 tbsp. chicken stock or vegetable broth
basil sauce
½
bunch of basil
3 oz. mascarpone
3 oz. gorgonzola
1 pinch cayenne pepper
salt
a little lemon juice
3 oz. gorgonzola
1 pinch cayenne pepper
salt
a little lemon juice
seTTIngs
STEAM CONV, 350°F
14 – 16 minutes
Baking Pan
14 – 16 minutes
Baking Pan
2
2
Rinse the fillets under cold water and pat dry. Make an incision along the side of each to
make a pouch. finely chop the sun-dried tomatoes, garlic and basil in the blender, season
with salt and pepper. fill the chicken pouches with the tomato mixture. season the outside
of the fillets with salt and pepper.
make a pouch. finely chop the sun-dried tomatoes, garlic and basil in the blender, season
with salt and pepper. fill the chicken pouches with the tomato mixture. season the outside
of the fillets with salt and pepper.
grease the baking pan with olive oil. Place the fillets in the baking pan and drizzle with
white wine and chicken stock. Cook as indicated.
white wine and chicken stock. Cook as indicated.
To make the sauce, pour the cooking juices into a small pot and reduce to about 3 oz. finely
chop the basil. add the mascarpone and gorgonzola to the cooking juices and allow to
melt. stir in the basil and season the sauce with cayenne pepper, salt and lemon juice.
chop the basil. add the mascarpone and gorgonzola to the cooking juices and allow to
melt. stir in the basil and season the sauce with cayenne pepper, salt and lemon juice.
Cut the chicken fillets diagonally into slices. arrange on warmed plates and pour the sauce
over the top.
over the top.
serves 4