Stuffed chicken breast with vegetable couscous and peanut sauce

haehnchenbrust_couscous

Ingredients

For the stuffed chicken breast
4 chicken breasts (150-200 g each)
1 stick of leek
250 g mushrooms or oyster mushrooms
4 tablespoons olive oil
Salt, pepper

For the peanut sauce
1 shallot
2 tablespoons butter
50 ml chicken broth
50 ml white wine
8 tablespoons peanut cream
salt

For the vegetables couscous
2 cups couscous
5 Tomatoes
1 small cucumber
1 carrot
1 small zucchini
1/2 pepper (red or yellow)
1 big onion
some flour, to dust

1 pinch of paprika powder
1 tsp caraway, whole or ground
1 tsp turmeric
1 tsp coriander
1 tbsp. Cumin
150 ml vegetable broth
2 tbsp olive oil
some chives
a little butter
salt

Deep casserole with glass lid VARIO CLICK INDUCTION WHITE

Deep casserole with glass lid

VARIO CLICK INDUCTION WHITE
EUR € 89.95*
Saucepan with glass lid VARIO CLICK INDUCTION WHITE

Saucepan with glass lid

VARIO CLICK INDUCTION WHITE
EUR € 79.95*

Estimated preparation time: 60 minutes
Difficulty: Medium

Preheat the oven to 180 ° C convection. Wash the chicken breasts and pat dry. Then carefully cut a bag into the meat from the thick meat side. Clean the leek, wash and cut the white part into fine strips. Also clean the mushrooms, if necessary, rub dry with kitchen paper and slice the heads. Fry the vegetables in 2 tablespoons olive oil, season with salt and pepper and fill the chicken breasts with it.
To prepare the peanut sauce, first peel the shallot and then cut into fine cubes and fry in butter. Carefully deglaze the shallots with the chicken broth and white wine and cook to about two-thirds of the heat. Remove the pot from the heat and stir in the peanut cream, stirring until lightly cooked. Season the sauce with salt as you like.

Vegetable couscous
Wash the tomatoes, peppers, cucumbers, carrots and courgettes and cut into small cubes. Peel the onion and chop finely. Then heat the olive oil in a pan and sauté first the onion and then the diced vegetables. Let it simmer for a few minutes. In the meantime bring the vegetable stock to a boil.
Then spread the soup mixture over the steamed vegetables and sprinkle with the cumin, paprika, kukuma, coriander and cumin and mix well. The whole still a few minutes left covered and stir occasionally.
Put 2 cups of couscous into a bowl and pour over with plenty of boiling water and let it swell covered for 5 minutes.
Then stir with a fork and mix some butter flakes underneath and serve immediately with the vegetable sauce. Slice the chicken breasts and serve with the couscous on plates. Pour the peanut sauce or add to the plate.