Stuffed Chicken Breast

Season the chicken breast and score the pocket. Cut raw ham and cheese into strips, season with coriander, rosemary, pepper and salt and fill the chicken breast with it, close with wooden skewers.

Fry in hot oil, season with salt at the end. Blanch broccoli, mix with butter spices (nutmeg, pepper, salt), sprinkle with almond flakes. Peel the potatoes, make and press through the potato press.

Season with salt and a pinch of nutmeg. Stir mashed potatoes with egg yolk and whipped cream. Pipe onto a baking tray lined with parchment paper, bake for 10 min at 180 °C.

Tip: Stock up on high-quality spices – it pays off!

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