Saturday, September 26, 2009

Stuffed Chicken Breast with Avocado Salad

  • Chicken breast x 1
  • Pancetta x 4 slices
  • Asparagus x 2 or 3 spears
  • Goat cheese
  • Avocado x 1
  • Lime x 1
  • Cilantro
  • Salt, peppercorn , butter
Butterfly and pound a chicken breast (between 2 sheets of plastic wrap) until you get an even thickness. Put aside. Fry asparagus in butter until almost cooked. Stuff the chicken with asparagus, goat cheese, lime zest and peppercorn. Roll the chicken and wrap the outside with pancetta and tighten with cooking twine. In the same pan, on medium high heat, fry each side until a bit crispy (3 minutes). Put in the oven - 350°F - for 10 to 15 minutes. Let it rest for 5 minutes. Cut and serve with avocado herb salad.
Avocado herb salad: peeled and sliced avocado, chopped cilantro, salt, pepper, lime, avocado oil. Try to make it a bit acidic. This cuts through the richness of the dish.

1 comment:

  1. Good one, this looks fancy!
    Both the food and the photos keep getting better...