Stuffed chicken breast with cucumber

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
Chicken: Le Cordon Bleu Home Collection

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.


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


  1. 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