Stuffed Chicken breasts a delicious chicken recipe served with mashed potato and peas

Stuffed Chicken breasts with mashed potato and peas.
Here you can serve a white wine.

The peas you can also substitute broccoli or asparagus.
As a variation on the usual mash you can also puree on a griddle as grilling, before you puree into a pastry bag spray balls.

Do you have a variation of this recipe give it by sending a mail and we post this recipe from you on our website

Stuffed Chicken breastsStuffed Chicken breasts
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4 chicken breasts (about 150 g each)

a little pepper
a little salt
150 grams of chicken liver
1 can mushrooms (100 g)
2 eggs
2 tablespoons breadcrumbs
1 pinch cayenne pepper
½ teaspoon basil
1 pinch of grated nutmeg
½ teaspoon half sharp paprika
1 tablespoon of condensed milk
20 grams flour
50 grams breadcrumbs
 6 tablespoons oil

½ bunch of parsley
1 packet instant chicken bouillon powder
1 lemon

The chicken cold rinse, dab with kitchen paper and rub it lightly with salt and pepper.
The liver on cutting board together with half the mushrooms and chop finely into the bowl mix together.
The other half in small slices and the juice and store them separately.
The eggs over a cup carefully separated, leaving the proteins on a plate and pour the yolks into the bowl. 

Breadcrumbs, cayenne pepper, basil, nutmeg, paprika and salt and pepper and add everything into a creamy, spicy mixture. 
The chicken horizontal incision. 
The openings in the liver forcemeat filling and then gently stick close stabbing. 
The condensed milk can be added to the proteins in the board. 
Beat with whisk until frothy. 
The flour and breadcrumbs do on the other two boards. 
The chicken wallowing first in the flour, then dip them in the egg white foam and finally remove them through the breadcrumbs. 
The breadcrumb layer must be firmly tightened. 
Oil on the large pit in the hot skillet and make it the chicken on both sides in 12 to 15 minutes until golden browned. (After 5 minutes at a smaller pit). 
From the pan and keep warm on a scale. 
The gravy mix 2 tablespoons in the skillet with the reserved mushrooms. 
Finely chop parsley and add. 
Let simmer for about 3 minutes and then ¼ liter of warm water (or champignon juice) pour in, chicken broth powder with whisk stir and boil. 
Sauce in a gravy boat serving. 
The chicken garnishes you with a sliced lemon into eighths (first washing and drying) and a little bit parsley. 

You can serve this potato puree. 
If you drink pours white wine. 

Enjoy your meal and enjoy this delicious tasty recipe. 

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Stuffed Chicken breasts

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