Chicken breast with pistachio sauce

Description

Very tender breast stuffed with shrimp with pistachio sauce.

Ingredients

Sauce

2 Tbsp
Chicken breast

2 piece
Shrimp

6 piece
Pistachios

25 g
Chicken egg

2 piece
Bow white

1 piece
The creme fraiche

200 g

Cooking

Clean shrimp (you can substitute crayfish). The shells put in a saucepan. Add the onions and pour water to slightly cover the food. Bring to boil and diminished the fire, cook for 20 mins.

Chicken breast, make an incision in the middle and "open like a book". Lightly beat the thicker side of the breast to get the same thickness. The fine edge cut.

Season with salt and pepper and brush with pomegranate sauce.

Now cut off the thin edges cook "cream". For this pieces to punch in a blender along with 1 egg, salt, pepper and 100 g crème fraîche. This cream to lubricate the breast. Pistachios finely pound and breaded shrimp in them. Put in the middle of the breast.

With the help of cling film wrapped tightly in a roll.

The water in the pot bring to a boil, put the brisket in the foil and subtract the heat to low, simmer for 20 minutes.

Meanwhile, strain the broth, shells and onion to throw out. Bring to a boil, add the crème fraiche and remaining chopped pistachios. Reduce the heat and boil for 5 minutes. Add salt, pepper. You can strain through a sieve.

Breast ready to pull out. Gently release from the foil, slice and serve with sauce of pistachios. Can be garnished with rice and vegetables.

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