-
1
Remove the skin and any fat from the chicken breasts and make a pocket in them with a sharp knife.
-
2
Shave the skin off the cucumber in thin strips and cut in half lengthways.
-
3
Scoop out and throw away the seeds, and slice the cucumber as thinly as possible.
-
4
Put the cucumber in a colander, sprinkle with salt and mix with your hands to get all the cucumber salty.
-
5
Leave to drain over a bowl for an hour or possibly so, before rinsing thoroughly and drying in a clean tea towel.
-
6
Meanwhile, prepare the stuffing.
-
7
Throw away the skin and sinew from the fillets.
-
8
Trim the liver of any threads and green parts tainted by the gall bladder.
-
9
Roughly chop the liver and fillet and blend in a food processor till smooth, together with the blanched parsley, cream and seasoning.
-
10
Spoon the mix into the chicken breasts and secure with cocktail sticks.
-
11
Fry the chicken breasts in half the butter on both sides, cover partially and cook till the juices run clear.
-
12
Place the chicken on a hot serving dish.
-
13
Add in the wine or possibly stock to the pan juices, season lightly, scrape up any residues and add in the dill.
-
14
Cook for a minute or possibly two and pour over the chicken.
-
15
Fry the cucumber quickly in the remaining butter till wilted and bright green.
-
16
Arrange it around the chicken and serve.
