Stuffed Chicken Breasts Poached In Tomato Consomme

Name: Stuffed Chicken Breasts Poached In Tomato Consomme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 1 cup cooked wild rice; 1/4 cup minced celery leaves; 1/4 cup ground hazelnuts, lightly toasted; 4 5-ounce chicken breasts; 4 very thin slices prosciutto; 1 quart tomato broth (see recipe); 1 tablespoon Port

Servings: persons

2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup cooked wild rice
1/4 cup minced celery leaves
1/4 cup ground hazelnuts, lightly toasted
4 5-ounce chicken breasts
4 very thin slices prosciutto
1 quart tomato broth (see recipe)
1 tablespoon Port

1
Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl.
2
Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts.
3
Toss and set aside.
4
Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick.
5
Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture.
6
Cover with a thin sheet of prosciutto.
7
Carefully roll the breast like a jellyroll.
8
Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
9
Heat the tomato broth to a boil and skim.
10
Slide the chicken rolls into the broth.
11
Lower heat and cook gently for 10 minutes, turning frequently.
12
Make sure that the chicken remains covered with liquid.
13
Remove the chicken and set aside.
14
Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
15
Use a knife to remove the ties from the chicken.
16
Carefully slice each breast into pieces 1 1/2 inches thick.
17
Fan each in a circle on a plate.
18
Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, plus more to taste, 1 teaspoon freshly ground pepper, plus more to taste, and more.

Yes, Stuffed Chicken Breasts Poached In Tomato Consomme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!