Stuffed Chicken Breast with Cereals and Peppers

Remove the skin from the chicken breasts. Wrap the breasts and skin in cling film and leave to cool.

Grain: Make the grits with the soaking water and spices for ten minutes. Allow to swell on the turned off stove top for one hour with the lid closed. Cook the pearl wheat in the vegetable stock and make eight min. Turn off the stove top, cover the saucepan and swell for 20 min. Toss the grümkern and pearl wheat in butter, season with salt and sprinkle with chives.

Farce: dice a brisket and set aside to cool. Remove the crust from the spelt roll and dice. Pour the cream over it and cool. Sauté the onion in butter with the lid closed until soft and also put to cool. Cut everything together with the egg yolk in a small cutter. Season the farce with salt, nutmeg and freshly ground pepper. Add the diced zucchini and bell bell pepper.

Spread the farce on the four chicken breasts and cover with the chicken skin. Place the breasts in a greased frying pan. Roast in the heated oven at 210 °C for about eight minutes. Then roast for another five minutes with the lid closed.

Roast juice: Extinguish the roast juice with vegetable stock and boil.

Peppers: Bake the peppers briefly in the oven at 250 °C and remove the skin. Cut into rhomboids and fry in corn oil. Steam with the remaining ingredients for two minutes until soft.

Zucchini: Cut the zucchini into two-centimeter diagonal pieces.

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