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Ingredients
- For the GRANA PADANO sauce
- 75 ml chicken stock
- 120 m fresh cream
- salt and freshly ground pepper to taste
- For the chicken breasts
- 150 g brown mushrooms
- 500 g green asparagus
- 1 shallot
- 1 tbsp. butter
- 180 g grated GRANA PADANO
- 2 tbsp. ricotta cheese
- 10 g chives
- 4 free-range chicken fillets
- 1 drizzle of extra virgin olive oil
- 1 clove of pink garlic
Instructions
1. For the GRANA PADANO cream sauce, boil the chicken stock with the fresh cream and add 150 g of grated GRANA PADANO. Season to taste with salt and a twist of the pepper mill. Before serving, mix with a hand blender to obtain a smooth cream.
2. To make the stuffed chicken supreme, start by chopping the mushrooms and the peeled asparagus (keep the tips for garnishing). Peel and chop the shallot and sauté in butter. Add the mushrooms and asparagus and gently cook for 10 minutes. Season with salt and pepper and leave to cool.
3. Once the mixture has cooled, add 50 g of grated GRANA PADANO, two tablespoons of ricotta cheese and the chopped chives and mix thoroughly. Open the chicken breasts with a knife and stuff with the mushroom and asparagus filling. Season and fry the garlic and thyme sprigs on both sides in a frying pan with a dash of olive oil for flavour. To finish cooking, place in a preheated oven at 160°C for 8-9 minutes.
Recipe : Frank Manes
