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Stuffed chicken with hiromeri and thyme sauce, with zucchini purée

Edited by

First prepare the zucchini purée: heat the oil in a pan and fry the onions along with the zucchini until they become translucent. Add the broth and let it come to a boil, reduce the heat and let simmer until the zucchini is soft for approximately 45 minutes. Then, empty the content in a blender and blend until the mixture becomes a soft, firm purée. Return to the pan and heat on a low fire, adding salt and pepper. Add the fresh cream and the cheese, stir well until the purée warms well and remove the pan from the heat.
In the meantime, starting from the thickest part of the fillet, cut a small hole into each fillet and pierce all the way through with a wooden or metal spoon. Wrap the hiromeri slices into rolls and press them into the fillets. Then add salt and pepper and sprinkle them with flour.
Heat the oil in a deep frying pan and fry the onion until it is translucent. Add the fillets and fry them until they turn brown on both sides. Add the wine, reduce the heat and simmer until the wine has reduced by half. Then, add the fresh cream and the mint and let it simmer once more until the sauce combines and the chicken is cooked all over. Add salt and pepper.
Serve the fillets cut into strips with its sauce and accompany them with the zucchini purée.

Ingredients:

4 chicken fillets
(about 800g altogether)
100g hiromeri, sliced
½ cup (approx.) flour
½ cup olive oil
1 medium sized onion, finely chopped
2 tbsps finely chopped mint
1 cup fresh cream
Salt, pepper

Zucchini purée:

1 medium sized onion, finely chopped
½ cup olive oil
6 cups peeled zucchini cut into cubes of around 2cm (around 700g)
3 cups chicken
or vegetable broth
½ fresh cream
½ cup soft goat cheese mashed with a fork
Salt, pepper