Chicken Breast Fillet Baked in Black Forest Ham on Chanterelle Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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).
- 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.
- 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.
- Add the chanterelles to the cooked risotto and season the risotto with nutmeg.
- Put a little risotto on each plate, cut the chicken breast fillets into thick slices and place on top. Rub some parmesan on top.
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