Stuffed Chicken Breasts Poached In Tomato Consomme
Updated September 27, 2015
- Total Time
- 45 minutes
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Ingredients
2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup cooked wild rice
¼ cup minced celery leaves
¼ cup ground hazelnuts, lightly toasted
4 5-ounce chicken breasts
4 very thin slices prosciutto
1 quart tomato broth (see recipe)
1 tablespoon Port
Nutritional analysis per serving (4 servings)
12 grams carbs; 109 milligrams cholesterol; 269 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 597 milligrams sodium; 37 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
- Step 2
Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is ¼ inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
- Step 3
Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
- Step 4
Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 ½ inches thick. Fan each in a circle on a plate. Ladle ½ cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.
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