Ingredients
- 4 chicken breast (approx. 180 g each)
- 4 slices smoked ham
- 5 stalks basil
- 1 shallot
- 50 g pine nuts, toasted
- 2 tbs ricotta
- 2 tbs olive oil
- salt, pepper
- 200 ml chicken broth
- 100 g cream
- 1 package saffron (approx. 0.2 g)
- 1 ts cornstarch
Preparation
1. Cut a pocket into the chicken breast and stuff each one with a slice of ham.
2. Peel the shallot and finely chop together with the basil and pine nuts. Mix with ricotta and olive oil; season to taste with salt and pepper.
3. Stuff chicken breast with the mixture and close with toothpicks.
4. Heat the pot on highest level up to the roasting window, switch to low level and roast chicken breast on both sides. Add broth, cream and saffron.
5. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area.
6. Remove the meat and keep warm. Stir the thickener with a little cold water and then stir this mixture into the sauce to thicken it. Season to taste with salt and pepper. Serve the chicken breast with the sauce.
This recipe has been tested and approved by AMC.
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