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Sage ham stuffed chicken breast with broccoli puree

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium / medium
Number of people:	12
Ingredients:	6 chicken breasts with skin 3 small finely chopped onion 600 g broccoli 12 potatoes 60 sage leaves 750 ml of red wine 300 g ham, thinly sliced 300 ml cream 750 ml chicken stock 300g pork caul butter Pepper salt

Preparation:

Begin with cleaning the broccoli, then put it into boiling, salted water, boil until soft, then chop it coarsely.

While the broccoli is cooking, take the chicken and place it with the skin side down. Now cut a few diagonal cuts into the meat. In fact, so deep that you are almost cut through to the skin.

Next step, cut the ham slices in a way so that they fit into the cuts in the chicken. Then cut the sage leaves in halves and fill the chicken breasts alternating with a piece of ham, then sage.

Season them with salt and pepper, then roll them up in a pig’s net. Now put them into a pan with hot oil and fry them first on the side without skin, then do the same on the other side. Now put them aside and keep them warm.

Now put the peeled potatoes into the chicken stock and cook for 10 minutes. After this time add the red wine and 90 g butter and keep cooking in over medium heat for another 10 minutes. Season the potatoes with salt and pepper.

Now put the remaining butter into a saucepan and sauté the onions. After a little while add the broccoli and deglaze with cream. Bring to the boil shortly and season with salt and pepper. The now finished broccoli puree is served together with the gravy and the potatoes. Bevor you serve the meat, cut it once again diagonally.