Sorry for the radio silence on Monday – I’ve been busy/tired lately and I’ve decided I should just post when I have something worth sharing. So I might skip some posting days from now on, until I’m able to get back on the swing of things. We have five days off here (starting tomorrow and ending on Monday), but I have to prepare for a meeting on Wednesday, which means… I still have to work. Sadness. If you follow me on Instagram you’ll probably know that the doors for the passthrough are done, though! We have to hang them (still need a couple of pieces) but we hope to do that in the next few days so I should have an update on that really soon.
The class I’ve been teaching is right at lunchtime, which is a bit annoying… thankfully Andoni was able to have lunch ready for me today. It was delicious so I wanted to share it with you, I hope you’ll enjoy it. Do you have any days off for Easter, or do you still have to work?
Stuffed Chicken Breasts with Confit PotatoesFor two servings
- 6 baby potatoes
- Half an onion
- 1/4 red bell pepper
- 1/4 green bell pepper
- 6-7 cups chicken stock (best if you use homemade)
- Cornstarch (optional)
- 1 side of the chicken breast
- 1 egg
- Salt, pepper, olive oil
- Peel the potatoes. In a small but tall saucepan (we use this one from Ikea) confit the potatoes: fill it with olive oil until it covers the potatoes and heat the oil (at a low temperature) without bringing it to a boil. When you insert a fork they should be soft in the center, ours took about an hour.
- Cut the onion and bell peppers in julienne/thin strips. Cook them in a pan over medium heat with a bit of olive oil until they’re soft. Remove from heat.
- In the meantime, while the onion and peppers are cooking, prepare a glaze using the stock. In a medium sized saucepan at high heat, pour the stock 1/2 cup at a time, waiting for the stock in the saucepan to boil before adding the next 1/2 cup. You can add a bit of cornstarch if needed to thicken it a bit (dilute the cornstarch in water and bring the glaze to a boil after adding it).
- Slice the chicken breast in two (one piece for each serving). Slice each one in two once again (don’t slice it all the way through so it’ll be easier to stuff). Place the onion+pepper stuffing in each one. Slightly beat the egg, dip the stuffed chicken breast in the egg then the breadcrumbs. Pan fry until golden brown. If the chicken breast is thick bake it in the oven for a few minutes until cooked through.
- Remove the potatoes from the saucepan and pan fry them for a minute until golden brown.
- Serve the chicken breast with the confit potatoes and the glaze.