Chicken Breasts Stuffed with Rosemary
Main Dishes • Brazilian
Description
Chicken breasts stuffed with rosemary
Ingredients
- Skin-On Chicken Breasts 4 pieces
- Dried Chinese mushrooms 0 oz
- Pickles 1 piece
- Carrot 1 piece
- Parsley to taste
- Dill to taste
- Wheat Flour 1 tablespoon
- Rosemary 5 sprigs
- Juniper Berries 10 pieces
- Salt to taste
- Vegetable Oil to taste
- Ground Black Pepper to taste
- Butter 1 tablespoon
- Garlic 1 clove
- Green onion tops 1 piece
Step-by-Step Guide
Step 1
Make a deep pocket in the skinless, boneless chicken breasts.
Step 2
Wash the mushrooms and boil for 2 minutes. Strain the broth and set aside. Chop the mushrooms.
Step 3
Peel and chop the pickle.
Step 4
Toast the flour in a dry skillet.
Step 5
Peel the carrot and grate it coarsely. Sauté for 2 minutes with the mushrooms in vegetable oil. Add the pickle and chopped herbs, and cook for another 2 minutes. Stir in the flour, mix well, and remove from heat.
Step 6
Carefully stuff the mixture into the chicken pockets, pressing down to pack it tightly.
Step 7
Pour 300 ml of water into a steamer. Place the washed rosemary sprigs and juniper berries on the bottom tray. Place the chicken breasts on the top tray. Steam for about 30 minutes.
Step 8
Prepare the sauce. Pour the mushroom broth into a saucepan, add the butter, and set over high heat. Bring to a boil, reduce the heat, add the chopped onion and minced garlic. Season with salt and pepper and simmer for 10-15 minutes.
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