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Preparation : 7mn
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cooking : 3mn
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Cost : Average cost
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How many people : 2 to 3
Category : Fall
This recipe is based on Sylphide®
Chicken breasts stuffed with Sylphide Fondant au Chèvre
Instructions :
- Sear a chicken breast, slice one side open to insert a portion of Sylphide Fondant au chèvre, and season with salt.
- Repeat for each breast then close the fillets.
- Mix the stock cube into the water.
- Add a drizzle of oil into a very hot non-stick frying pan, brown the chicken fillets for 3 minutes without touching them, turn them over, deglaze the pan with the stock, and cover.
- Serve with the carrot puree, seasoned with honey and allspice.
