Stuffed chicken breast with celeriac purée

Name: Stuffed chicken breast with celeriac purée
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 2 chicken thighs; few drops of lemon juice; 300 g (10 oz) celeriac, peeled and chopped; 2 tablespoons chopped celery; 75 g (2½ oz) plain yoghurt; 3 tablespoons plain yoghurt; 4 skinless chicken breast fillets, about 120 g (4 oz) each; 1 tablespoon oil; 1 tablespoon mango chutney; 2 tablespoons sherry vinegar; 500 ml (16 fl oz) chicken stock; 20 g (¾ oz) unsalted butter; 2 tablespoons each of diced carrot, onion, celery and apple; 2 tablespoons each of diced carrot, onion, celery and apple; 2 tablespoons each of diced carrot, onion, celery and apple; 2 tablespoons each of diced carrot, onion, celery and apple

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

A perfect combination of delicate and robust flavours with a syrupy mango chutney sauce—the finished dish is even greater than the sum of its delicious parts.

Ingredients

Stuffing

2 chicken thighs
75 g (2½ oz) plain yoghurt

Main course
Gluten-free

Method

To make the stuffing, remove the skin from the thighs and scrape the meat from the bones, reserving the bones. Weigh 200 g (6½ oz) of the meat (discard any left over) and work