Are there any preparations?
Take the meat out of the fridge so that this time during the preparation of the filling, the meat is slightly warmed to room temperature. This way the heat treatment will be faster later and the meat will be cooked more evenly, it will remain more liquid.
Which pumpkin to use?
We do not need to peel a Hokkaido squash, we can grate it with the peel. Of course we can also use other types of pumpkin. I prefer to use hokkaido because it leaves a nice orange color because of the shell. It will also give the sauce a more yellowish, creamy color.
What about summer?
Let’s use a really good, very spicy wine, because that’s going to be the sauce. Poor and sour wine will also acidify the sauce.
Stuffed chicken breast
- 6-7 larger halves of chicken breast
- 100 g Hokkaido pumpkin
- 100 g smoked bacon
- 100 gr of boiled chestnuts
- 100 gr minced mozzarella (or other cheese)
- 100 g of mascarpone cheese
- 100 ml fresh wine (or semi-dry Laško Riesling)
- 200 ml base chicken broth
- 1 onion
- a quarter teaspoon of nutmeg
- salt, freshly ground pepper
- olive oil
Preparation
1. Finely chop the pancetta and fry it in a few drops of olive oil. We can also use other fats, but not too much, because it will leave a lot of bacon.
2. When the bacon takes on a golden color, add the coarsely chopped hokkaido squash. Together with the bacon and finely chopped onions, fry over medium-low heat until softened. Meanwhile add salt and coat with nutmeg.
3. When the pumpkin is soft, fried in gold and has a ripe smell, shake it all together on a slightly larger plate to cool slightly. Then add the two cheeses, three-quarters of the chestnuts and mix well with a spoon.
4. Wipe the chicken breasts dry, make a longitudinal cut in the thickest part, salt and stuff the meat. Close it slightly with a toothpick so that the filling does not leak at the beginning of baking.
Bake the chicken breasts on all sides until golden brown over medium heat. Remove the baked goods from the pan and cover them to keep them warm.
6. Pour the new wine into the pan where the meat was roasted and wait for it to shine the remaining roasted meat. This will enrich our sauce.
7. When the wine or alcohol has evaporated a little, add the base of the soup, you can add a little pepper to the sauce and simmer over medium heat for about 10 minutes, so that the ingredients come together well and the sauce is. slightly reduced. Finally, drain.
8. Return the chicken breasts to the pan in the drained sauce, add the remaining chestnuts and heat them all together and cook for about 5 minutes slowly, on low heat, to heat the meat again and combine the ingredients well.
Serve with pancakes and / or boiled red cabbage with apples.
We also recommend: Classic with Urška Fartelj: goulash with mushrooms
