Stuffed Chicken Breast – * – Regina Roehner

Try this delicious pasta dish:

(*) Stuffed chicken breast from the Thuringian Barth chicken with red garden melon.

Knead flour, egg yolks, saffron dissolved in a little water and salt as usual to make a pasta dough and let it rest covered for about twenty minutes.

Rinse the chicken meat, pat dry and skin. Score a pocket in each of the meat. Cut some of the lemon balm and garden balm leaves into strips and alternately put strips of herbs and slices of mozzarella in the pockets, finish with the herbs and fix with spaghetti or similar.

Heat oil in a frying pan, turn the temperature on the spot to low and sprinkle rosemary leaves. Brown the meat in the frying pan on all sides, salting and seasoning with pepper. Add the halved garlic cloves and the remaining herb leaves. Repeatedly extinguish with Marsala and a little bit of hot water, add the remaining stalks of melissa and season the meat lightly with salt.

Remove the roasted meat from the pan, place it on aluminum foil, spread the garlic evenly on it, wrap it well with the aluminum foil and keep it warm, e.g. in a stove heated to about 80 °C.

Extinguish the pan juices with the remaining Marsala and add whipped cream. Stir well, pass through a sieve, season with salt and freshly ground pepper and add a little cold butter.

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