Young chicken breast with mozzarella stuffing, basil risotto and white tomato sauce

Ingredients for 20

    Chicken breast with mozzarella stuffing
    • 80 g shallots, finely chopped
    • 10 g garlic, finely chopped
    • 20 g butter
    • 400 g mozzarella, cut into cubes
    • 120 g cottage cheese
    • 120 g white bread, crust removed
    • 40 g basil leaves, salt, pepper
    • 20 boneless chicken breasts (160 g each) with skin
    • Salt, freshly ground pepper
    • Oil for baking
    White tomato sauce
    • 10 tomatoes, cut into pieces
    • 1 garlic clove
    • 1 sprig of tarragon
    • 5 basil leaves
    • Thyme, rosemary
    • Tarragon vinegar
    • Salt, pepper, pinch of sugar
    • 10 g corn starch, water
    • 50 g cold butter
    • 1 dl virgin olive oil
    • Cayenne pepper
    Basil risotto
    • 1 tablespoon of butter
    • 1 finely chopped shallot
    • ½ garlic clove
    • 200 g round grain rice
    • 1 dl white wine
    • 6 dl chicken or vegetable stock
    • 60 g butter
    • 30 g parmesan
    • 2 tablespoons pesto
    • 1 tablespoon whipped cream


    Chicken breast with mozzarella stuffing
    Lightly sauté the shallots and garlic on butter. Let cool and mix with the cottage cheese and mozzarella cubes. Cut the bread into small cubes, roughly chop the basil leaves and add both to the mixture. Season with salt and pepper to taste and blend the mixture in a food processor.
    Stuff the chicken breasts with the mixture and place each on a piece of buttered tin foil. Shape the foil into a boat shape. Brush the chicken breasts with oil and bake for 20 minutes in a preheated oven (at 175°C).
    White tomato sauce
    Place tomatoes, garlic, tarragon, basil, thyme, rosemary, tarragon vinegar, salt, pepper and a pinch of sugar into a blender and process it well. Place a cloth into a sieve on top of an empty pot and pour the processed mixture into it. Let it drain for a couple of hours.
    When the sauce has drained, heat it up and thicken it by adding corn starch mixed with some water. Before serving, quickly boil the sauce and blend the cold butter and olive oil into it using a stick blender. Add salt if needed and season with cayenne pepper.
    Basil risotto
    Sauté the chopped shallot and garlic on melted butter. Add rice and fry it lightly until it becomes translucent. Add wine and some stock. As soon as the rice soaks up the liquid add more stock. Continue to add the stock until the rice is done while constantly stirring the risotto. Remove from heat and stir in the butter and grated parmesan. Just before serving stir in the pesto and loosen the risotto with whipped cream.

    To serve

    Heat your plates. Place the risotto into the middle of the plates. Place the stuffed chicken breast on top of the risotto and top it off with the white tomato sauce.