Chicken Breast Fillet Baked in Black Forest Ham on Chanterelle Risotto

Summary

Ingredients

• 4 skinless chicken breast fillet (s)
• 8 slices Black Forest ham
• 500 g risotto rice
• 2 cloves garlic)
• 2 shallot (s)
• 0.25 liter ¼ white wine
• 1 liter vegetable broth
• 500 g chanterelles
• 100 g parmesan, freshly rated
• olive oil
• 0.5 ½ bunch chives, cut into rolls
• nutmeg
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel the garlic and a shallot and cut into small cubes. Sweat lightly in a saucepan in a little olive oil and add the rice. Shortly afterwards deglaze with white wine and gradually fill up with vegetable stock, stirring constantly (cooking time approx. 20 minutes).
2. Season the chicken breast fillets only with pepper, the ham has enough salt. Roll 1 fillet each into 2 slices of Black Forest ham. Fry all over in the pan. Place in an ovenproof dish and cook for approx. 20 minutes at 180 ° C - 190 ° C in the preheated oven.
3. Clean the chanterelles, halving the large ones. Dice a shallot and sauté in olive oil. Add the cleaned chanterelles. Season with salt and pepper and add some finely chopped chives.
4. Add the chanterelles to the cooked risotto and season the risotto with nutmeg.
5. Put a little risotto on each plate, cut the chicken breast fillets into thick slices and place on top. Rub some parmesan on top.