| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Anything yo, New | 2 | Servings | |
INGREDIENTS
| 1 | Onion | |
| 2 | Celery sticks, trimmed | |
| Olive oil, for cooking | ||
| 115 | g | Unsalted butter, chilled |
| 1 | 115 gram pie white farmhouse | |
| loaf slightly stale | ||
| 1 | Bunc fresh mixed herbs | |
| flat-leaf parsley | ||
| sage and thyme | ||
| 25 | g | Walnut pieces |
| 2 | Chicken breast fillets | |
| skin on | ||
| 3 | Red-skinned apples | |
| 1/2 | Lemon, pips removed | |
| 3 | T | White wine |
| 3 | T | Chicken stock, from a cube |
| 25 | g | Watercress, picked over |
| 2 | Eggs | |
| 3 | T | Single cream |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Preheat the oven to 220C/450F/Gas 7. 1 For the Stuffing: Heat a frying pan. Finely dice the onion and celery. Add a little oil and 25g/1oz butter to the heated frying pan, and saute the onion and celery for 2-3 minutes until softened but not coloured. 2 Remove the crusts from the bread and whizz the remainder in a mini blender to fine breadcrumbs - you'll need 85g/3oz in total. Finely chop 1 heaped tbsp herbs and the walnuts. 3 Heat a small saute pan with a metal handle. Remove the onion mixture from the heat and stir in the breadcrumbs, herbs and walnuts. Season generously. 4 Loosen the skin covering each chicken breast and push in as much stuffing as will fit between the skin and flesh. Gently reform the skin over the stuffing and chicken. 5 Add a little oil and a knob of butter to the heated saute pan and add the chicken, skin-side down. 6 Cook for 1-2 minutes until lightly golden and just sealed, turn over and put in the oven. Cook for 10-12 minutes until cooked through and golden brown. 7 Cut the apples in half and hollow each half out to a shell, using a melon baller so each one is no more than 1cm/ 1/2" thick. 8 Squeeze over a little lemon juice to prevent them going brown. Season generously and drizzle a little oil over each one. 9 Pile in the remaining stuffing mixture into the apple halves. Place around the chicken supremes and bake for about 10 minutes or until just tender and cooked through. 10 For the Watercress Sabayon: Add the wine to the heated pan and bubble down. Pour in the chicken stock and simmer until reduced to no more than three tablespoons. Pour into a bowl and set in a bowl of iced water to cool down quickly. 11 Remove any tough stalks from the watercress and cut into fine strands (chiffonade). 12 Separate the eggs and put the yolks in a heatproof bowl set over a pan of gently simmering water. 13 Whisk in the reduced cooking liquid and whisk for about five minutes until thickened but still light and fluffy. Place the cream in a bowl and whip until you have achieved soft peaks. 14 Dice the remaining 50g/2oz butter and whisk into the sauce, a few cubes at a time to make a thick, foamy sauce. Stir in the watercress, season to taste and finally fold in the whipped cream. 15 Remove the chicken from the oven and carve one of the chicken supremes on the diagonal. Fan out on to the middle of a serving plate. 16 Arrange two stuffed apples to the side and drizzle around some watercress sabayon. Serve at once. Converted by MC_Buster. Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1010
Calories From Fat: 697
Total Fat: 79.3g
Cholesterol: 455.8mg
Sodium: 394.2mg
Potassium: 808.8mg
Carbohydrates: 7.7g
Fiber: 2.3g
Sugar: 3.1g
Protein: 63.1g