Stuffed chicken breasts with christmas jelly
For 4 servings:
500 g of chicken breast (ask our fresh meat experts to cut them ready for stuffing)
500 g of lean pork mince
500 g of raisins
30 g of almonds
30 g of shelled pistachio nuts
350 g of assorted mushrooms
1 small glass of brandy
Chicken stock
Gelatin sheets
Dried figs
Extra virgin olive oil
Salt
Black pepper
Meat dishes
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PREPARATION
PREPARING THE CHICKEN BREASTS
1. Season the meat and set it aside.
2. Chop the almonds and pistachio nuts and set them aside.
3. Chop the mushrooms and set them aside too.
4. Place a layer of seasoned mince meat in each chicken breast, along with a layer of nuts, raisins and mushrooms.
5. Roll up the chicken and tie it with kitchen string.
6. Brush with olive oil.
7. Roast the chicken breasts for around 30minutes at 180º.
8. Remove from the oven, allow it to cool and remove the string.
PREPARING THE CHRISTMAS JELLY
1. Put the chicken stock on to boil.
2. When it boils, add the brandy and keep it boiling until the alcohol evaporates.
3. Turn the heat down, add the gelatin and keep the stock simmering until the gelatin dissolves.
4. Turn off the heat and place in the freezer or fridge until it cools.
5. When it is cold and has set properly, cut it into small cubes to serve with the chicken.
