Draw inspiration from traditional French cuisine and create delicious stuffed chicken breasts with unconventional Dauphine potatoes in your kitchen.
Ingredients:
Roasted Red Pepper:
- Red peppers – 2 pieces
Stuffed Chicken Breasts:
- Grated Grana Padano cheese – 2 tablespoons
- Arugula – 40 g
- Chicken breast fillets – 4 pieces
- Garlic clove – 1 piece
- Olive oil – 1 tablespoon
- Olive oil – 2 tablespoons
- Goat cheese – 120 g
- Salt – a pinch
- Fresh thyme – 50 g
- Black pepper – a pinch
Dauphine Potatoes:
- Potatoes – 1 kg
Choux Pastry:
- Eggs – 3 pieces
- Sugar – a pinch
- Ground nutmeg – 2 pinches
- Butter – 60 g
- Cake flour – 125 g
- Sunflower oil – 2 liters
- Salt – a pinch
- Black pepper – a pinch
- Water – 250 ml
Salad:
- Romaine lettuce – 2 pieces
- Parsley – 10 g
- Spring onion – 12 g
Sauce:
- Natural yogurt – 4 tablespoons
- Mayonnaise – 2 tablespoons
- Sweet paprika – a pinch
- Olive oil – 1 tablespoon
- Black pepper – a pinch
- Lemon juice – 25 ml
- Salt – a pinch
Additionally:
- Fresh thyme – 20 g
Preparation
Roasted Red Pepper: Brush the red peppers with olive oil, season with salt and pepper, and roast for 25-30 minutes at 160°C (convection). After roasting, cover the peppers with plastic wrap and let them cool. Then, remove the skin and seeds.
Stuffed Chicken Breasts: In a blender, combine a handful of arugula, garlic clove, 1 tablespoon of olive oil, and blend. Add another handful of arugula with 1 tablespoon of olive oil and blend. Add 120 g of goat cheese and 2-3 tablespoons of grated Grana Padano cheese. Mix the ingredients. Season with a small amount of black pepper. Wash, dry, and clean the chicken breasts. Cut them lengthwise without cutting through to create pockets. Season the fillets with salt and pepper on both sides and stuff them with the arugula and goat cheese mixture. Leave a small amount of filling aside. Secure the fillets with toothpicks to enclose the filling inside the meat. Spread the remaining filling over the entire surface of the breasts. Place the prepared meat in the refrigerator for 15-20 minutes. Arrange the fillets with thyme sprigs in a baking dish. Drizzle olive oil over the top of the fillets, then place them in a preheated oven at 180-200°C (top and bottom heat) and bake for 15-20 minutes. Remove the toothpicks from the cooked chicken breasts. Set the meat aside to cool for 5 minutes.
Dauphine Potatoes: In a saucepan, bring water to a boil, add butter, a pinch of salt, and a pinch of sugar. When the butter is melted, add sifted flour. Stir continuously, cooking over low heat for 3-4 minutes. Transfer the dough to a clean bowl. In a separate bowl, beat the eggs. Gradually add a small amount of beaten eggs to the dough, stirring vigorously. Gradually add the remaining eggs, stirring constantly. Add warm, mashed potatoes to the dough. Mix well to combine the mashed potatoes with the dough. Add 2 pinches of grated nutmeg, a small amount of salt, and pepper. Heat sunflower oil in a large pot to a temperature of 170-180°C. Transfer the potato and dough mixture to a piping bag. Squeeze the dough slowly from the piping bag, cut it off with a sharp knife, and drop it into the hot oil. Each piece of dough should be about 2 cm in length. Fry the small pieces of dough for about 2-3 minutes until golden brown. Fry the dough in batches to ensure even cooking. Drain the fried potatoes, then transfer them to a baking dish lined with paper towels. Sprinkle the potatoes with a little salt. Remove the paper towel from the baking dish. Place the baking dish with the potatoes in the oven preheated to 180-200°C. Bake for about 5 minutes.
Salad: Finely chop the romaine lettuce and transfer it to a bowl. Add some chopped parsley and half of the prepared amount of spring onion, mix.
Sauce: Transfer natural yogurt, mayonnaise, a pinch of sweet paprika, salt, and pepper to a bowl. Add a small amount of olive oil and lemon juice. Mix everything. Add the remaining chopped spring onion and a small amount of chopped parsley to the sauce.
Serving: Arrange the salad on a plate. Place strips of previously roasted pepper on top and drizzle with yogurt sauce. Slice the cooked chicken breasts diagonally. Arrange them on the salad and garnish with thyme sprigs. Serve with the Dauphine potatoes in a bowl.
