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Stuffed chicken breast with Maltese sausage, capsicum and pine nuts served on potato rosti with vegetable tagliatelle and rosemary jus


For the chicken

  • 80g Maltese sausage
  • 10g spring onions
  • 30g red capsicum, diced
  • 30g pinenuts
  • 1 egg yolk
  • Fresh cream
  • 1 chicken breast

For the potato rostis

  • Potatoes, peeled and coarsely grated
  • 1 clove garlic, crushed
  • Salt and pepper
  • Olive oil

For the vegetable tagliatelle

  • Green zucchini
  • 1 large carrot
  • Olive oil
  • Salt and pepper


Put chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken braest. For stuffing take the skin off the maltese sausage in a bowl put with in spring onions, diced capsicum , pinenuts, egg yolk and cream. Put the stuffing in piping bag and fill the chicken breast. Heat oil in a pan seal on both side and put in a hot oven of 180 degreese for 20-25 minutes. Dry the grated potato with a clean tea towel – it’s important to remove as much moisture as possible. Mix with, garlic and season with salt and pepper. Heat the olive oil in a large, heavy-based frying pan. Add mounds of the grated potato mixture, flatten the surface with a fish slice, and cook over a medium-low heat for about 10 minutes. The potato needs to cook and brown on the base, so avoid trying to turn them too soon. Turn each rosti carefully and cook the other side for a further 10 minutes. Remember to keep the heat low so the inside of the rosti cook without over browning. Wash carrots cleaned and cut in thin strips using peeler, and even zucchini the same procedure. Heat oil in pan add the vegetables and seasoning.

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