Stuffed Chicken Breasts with Roses and Cucumber

Name: Stuffed Chicken Breasts with Roses and Cucumber
Yield: serves 4
Ingredients: 2 large cucumbers; 4 chicken fillets; 25 g /1 oz rose petals; 1 –2 tablespoons fresh rose petals; 2 chicken livers; 3 tablespoons double cream, clotted cream or crème fraîche; nutmeg; 3 tablespoons double cream, clotted cream or crème fraîche; 3 tablespoons double cream, clotted cream or crème fraîche; 25 g/1 oz unsalted butter; 2 tablespoons dry white wine or chicken stock; 1 tablespoon salt; 4 chicken breasts, off the bone; salt; pepper; 2 tablespoons dry white wine or chicken stock; 2 tablespoons rose petal vinegar

Preparation info

serves
4

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is a wonderfully summery dish, perfectly set off by the cucumber, which is all too often ignored as a vegetable suitable for cooking.

Ingredients

2 large cucumbers
1 tablespoon salt
4 chicken breasts, off the bone

Main course
Gluten-free

Method

Shave the skin off the cucumber in thin strips and cut it in half lengthways. Scoop out and discard the seeds, then slice the cucumber as thinly as possible. Place the slices in a colander, sprinkle with salt and mix with your hands so that the cucumber is thoroughly salty. Leave to de-gorge over a bowl for an hour or so before rinsing thoroughly and drying with a clean tea-towel.

Remov