Try this Chicken Supreme with Watercress Sabayon recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 220C/450F/Gas 7. 1 For the Stuffing: Heat a frying pan. Finely dice the onion and celery. Add a little oil and 25g/1oz butter to the heated frying pan, and saute the onion and celery for 2-3 minutes until softened but not coloured. 2 Remove the crusts from the bread and whizz the remainder in a mini blender to fine breadcrumbs - youll need 85g/3oz in total. Finely chop 1 heaped tbsp herbs and the walnuts. 3 Heat a small saute pan with a metal handle. Remove the onion mixture from the heat and stir in the breadcrumbs, herbs and walnuts. Season generously. 4 Loosen the skin covering each chicken breast and push in as much stuffing as will fit between the skin and flesh. Gently reform the skin over the stuffing and chicken. 5 Add a little oil and a knob of butter to the heated saute pan and add the chicken, skin-side down. 6 Cook for 1-2 minutes until lightly golden and just sealed, turn over and put in the oven. Cook for 10-12 minutes until cooked through and golden brown. 7 Cut the apples in half and hollow each half out to a shell, using a melon baller so each one is no more than 1cm/ 1/2" thick. 8 Squeeze over a little lemon juice to prevent them going brown. Season generously and drizzle a little oil over each one. 9 Pile in the remaining stuffing mixture into the apple halves. Place around the chicken supremes and bake for about 10 minutes or until just tender and cooked through. 10 For the Watercress Sabayon: Add the wine to the heated pan and bubble down. Pour in the chicken stock and simmer until reduced to no more than three tablespoons. Pour into a bowl and set in a bowl of iced water to cool down quickly. 11 Remove any tough stalks from the watercress and cut into fine strands (chiffonade). 12 Separate the eggs and put the yolks in a heatproof bowl set over a pan of gently simmering water. 13 Whisk in the reduced cooking liquid and whisk for about five minutes until thickened but still light and fluffy. Place the cream in a bowl and whip until you have achieved soft peaks. 14 Dice the remaining 50g/2oz butter and whisk into the sauce, a few cubes at a time to make a thick, foamy sauce. Stir in the watercress, season to taste and finally fold in the whipped cream. 15 Remove the chicken from the oven and carve one of the chicken supremes on the diagonal. Fan out on to the middle of a serving plate. 16 Arrange two stuffed apples to the side and drizzle around some watercress sabayon. Serve at once. Recipe by: Anything You Can Cook
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (416g) | ||
Recipe Makes: 2 servings | ||
|
||
Calories: 506 | ||
Calories from Fat: 330 (65%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 36.6g | 49 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1072.4mg | 330 % | |
Sodium 361.8mg | 12 % | |
Potassium 514.6mg | 14 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.6g | ||
Protein 35.7g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.