Stuffed chicken breast with cucumber

Name: Stuffed chicken breast with cucumber
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: Serves 6
Ingredients: 500 ml (16 fl oz) chicken stock; 30 g (1 oz) chopped mixed fresh herbs; 410 ml (13 fl oz) thick (double) cream, extra; 1 telegraph cucumber; 6 skinless chicken breast fillets, about 185 g (6 oz) each; 1 egg white; 100 ml (3¼ fl oz) dry white wine; 185 ml (6 fl oz) thick (double) cream; 3 French shallots, finely chopped; 1 chicken Maryland (leg quarter), skinned

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 35

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

The cucumber’s origins date back to Roman times and with its cool and refreshing qualities it is included in many of today’s recipes. This dish is beautifully light and brings a taste of summer all year round.

Ingredients

1 chicken Maryland (leg quarter), skinned
1 egg white
185 ml (6

Main course
Summer
Gluten-free

Method

Cut the flesh from the chicken maryland, scraping it from the bone, and purée in a food processor. Lightly beat the egg white and add just over half of it to the chicken (discard the remainder). Season with salt and pepper, then use the pulse button to mix in the cream and herbs. Do not overprocess or the cream may split. Cover and chill for 15–20 minutes to firm up slig