Chicken breast stuffed with spinach and Ricotta on Mint pea-Moss

Ingredients for Chicken breast stuffed with spinach and Ricotta on Mint pea-Moss

Instructions for Chicken breast stuffed with spinach and Ricotta on Mint pea-Moss

To prepare the Chicken breast stuffed with spinach and Ricotta on Mint pea-Moss recipe, please follow these instructions:

Panchetta or other bacon being placed on a baking sheet lined with baking paper, a piece of wax paper to be laid over a griddle and be over so the bacon lies in pressure. Put in oven at 80 degrees c. alm. ovni ca. 2 hours, for the bacon is dry and crispy.

Ricotta and spinach is stirred with egg yolks and seasoned with salt and pepper.

With a sharp knife skærres a pocket in the kyllingefiletterne. Kyllingefiletterne filled with spinach filling and place in a greased casserole dish. Brushed with oil and seasoned with salt and pepper. FRY in the oven at 200 degrees c. alm. oven about 10 minutes.

Saute the garlic in a little hot oil until they are clear. Carrots, orange juice, salt and pepper are added and it is steamed tender.

Chorizo sauce: saute the onion in the oil until it is glassy. Add garlic and two minutes, add the chorizo sausage and sauté two minutes, add tomato puree, chicken broth and add sour cream. some gruel is at low heat for at least five minutes. Pass through a sieve and season to taste.

Mint pea puree: fry onions and garlic for two minutes. Add wine and reduce by half. Add the cream and boil a few minutes with peas and Mint, blended.

Chicken breast cut into slices and served on pea bog, put carrots and chorizo sauce around and garnish with the dried bacon and fintklippet chives.