Chicken Breasts Stuffed with Wild Mushrooms and Juniper

Name: Chicken Breasts Stuffed with Wild Mushrooms and Juniper
Ingredients: 4 skinless chicken breast fillets, about 150 g/5¼ oz each; 45 ml/3 tbsp vegetable oil; 10 g/¼ oz/½ tbsp butter; 300 g/11 oz/4 cups wild mushrooms, chopped; 6 juniper berries, crushed; 1 shallot, grated; 115 g/4 oz/½ cup minced (ground) veal or chicken; 115 g/4 oz/½ cup minced (ground) veal or chicken; 1 egg, beaten; 60 ml/4 tbsp finely chopped fresh parsley; 15 ml/1 tbsp finely chopped fresh dill; 30 ml/2 tbsp finely chopped fresh thyme; 8 streaky (fatty) bacon rashers (strips); 100 ml/3½ fl oz/scant ½ cup chicken stock; 100 ml/3½ fl oz/scant ½ cup white wine; 30 ml/2 tbsp sour cream; 30 ml/2 tbsp creamed horseradish; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

During the mushroom season there is a glut of wild mushrooms all over the Baltic, so a wide selection of regional recipes include them. Here they are combined with juniper berries and veal or chicken to make a richly flavoured stuffing for chicken breast fillets. Serve with a wine and cream sauce with a little added zing from the addition of horseradish.

Ingredients

Main course
Gluten-free

Method

Per portion Energy 456kcal/1902kJ; Protein 47.3g; Carbohydrate 2.5g, of which sugars 2.1g; Fat 26.9g, of which saturates 7.8g; Cholesterol 154mg; Calcium 74mg; Fibre 1.8g; Sodium 608mg.