STUFFED CHICKEN FILET WITH SAGE AND GARLIC

Hmm.. you are probably thinking of what to have for dinner this weekend? What about chicken? This meal is tasty, fun and different. Combining the smoothness of potato pure with boysenberry sauce and chicken stuffed with butter, garlic and sage... it is simply a flavour bomb! 

You need for 2 people:

2 chicken filet breasts

a handful fresh sage

2-3 cloves of garlic

5 potatoes

80 g butter

1 dl cream/full fat milk

250 g boysenberries

3 tbs of balsamic vinegar

1 red onion

1/2 squash 

approx. 20 sugar peas

salt and pepper

kitchen thread

1 dl sugar

2 tbs honey

1 dl water/white wine

How to:

First make the garlic and sage butter by chopping the sage and garlic very finely. Add the butter (around 30 g), stir and set a side. Then take a pot and add the wine, boysenberries, sugar, vinegar, a couple of sage leaves and honey. Let boil on low heat so it reduces. In the end, just before serve, ad a table spoon of butter.

Prepare your potatoes and put them in a pot, turn on the heat and let them boil for 20 minutes until tender. Prepare your wedge, but them in nice delicate squares.

Take the two chicken breasts and cut them slightly open on the inner side of the breast. Stuff them with butter, and close them up using a kitchen tread that you tie to one side and work your way around the whole filet. Tie on the other end as well. When you're done the butter should not be showing. Its closed in and all the yummy juices will stay inside the chicken. 

When the chicken is prepared, the potatoes should be finished soon. Start by frying the chicken filets on full heat on both sides - season with salt and pepper. Turn down to low when they have gotten a golden color. Let rest on low heat in the pot under a lid for about 7 minutes. Turn of heat and rest for another 5-7 minutes. While the chicken is resting, fry the wedge, this only takes about 2 minutes. Season with salt and pepper. For the potatoes, add 50 g butter, 1-2 cloves of finely chopped garlic and some cream and pure the potatoes. Season with salt and pepper. 

Plate up all the ingredients - remember to remove the thread around the chicken! And you're ready to eat. 

ENJOY!

xxx