Chicken breasts stuffed with rosemary
4 servings
45 minutes
Chicken breasts stuffed with aromatic mushrooms, carrots, and herbs reveal the rich flavors of Brazilian cuisine. Rosemary adds fresh, woody notes to the dish, while juniper provides a slight spicy bitterness. Steaming preserves the meat's juiciness and infuses it with deep spice aromas. Serving with a rich mushroom sauce makes this dish not only tender but also wonderfully harmonious. It is the perfect choice for those who appreciate elegance in simplicity and seek exquisite taste without unnecessary complexity.
1
Cut the chicken breasts without skin and bones, creating a deep pocket.
- Chicken breast: 4 pieces
2
Wash the mushrooms and boil for 2 minutes. Strain the broth and set aside. Chop the mushrooms.
- Dried porcini mushrooms: 20 g
3
Peel and chop the cucumber.
- Pickles: 1 piece
4
Roast the flour in a dry pan.
- Wheat flour: 1 tablespoon
5
Peel the carrot and grate it on a coarse grater. Sauté for 2 minutes with mushrooms in vegetable oil. Add cucumber and chopped greens, and cook for another 2 minutes. Sprinkle in flour, mix, and remove from heat.
- Carrot: 1 piece
- Parsley: to taste
- Dill: to taste
- Wheat flour: 1 tablespoon
- Vegetable oil: to taste
6
Carefully place the mixture into the chicken pockets, pressing to pack the filling tighter.
- Dried porcini mushrooms: 20 g
- Pickles: 1 piece
7
Pour 300 ml of water into the steamer. Place washed rosemary sprigs and juniper berries on the bottom plate. Put chicken breasts on top. Cook for about 30 minutes.
- Rosemary: 5 piece
- Juniper berries: 10 pieces
8
Prepare the sauce. For this, pour the mushroom broth into a saucepan, add butter, and place it over high heat. Bring to a boil, reduce the heat, add chopped onion and minced garlic. Season with salt and pepper, and cook for 10-15 minutes.
- Dried porcini mushrooms: 20 g
- Butter: 1 tablespoon
- Garlic: 1 clove
- Green onion with bulb: 1 piece
- Salt: to taste
- Ground black pepper: to taste