Chicken breast stuffed with prawns with citrus vinaigrette
Second course
ready in: 15 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
260gr chicken breast;
60gr prawn tails;
30gr rocket;
50gr extra virgin olive oil;
salt and pepper to taste;
100gr oranges;
0.9 dl white wine;
10gr mustard;
100gr grapefruit;
thyme to taste
PREPARATION
Make a small cut in the chicken breasts; insert the prawns in the cut after sprinkling them with salt and pepper. Sprinkle the chicken breasts with salt and pepper and brown them with a drizzle of oil and the thyme in the open pressure cooker. When they are nice and browned, moisten them with white wine and close the cooker. Cook for 6 minutes after the hiss. Open, let the chicken stand for a few minutes then cut it into slices. Make the vinaigrette, by mixing in a bowl the grapefruit and orange juice, the mustard, salt, pepper and extra virgin olive oil. Arrange the rocket on the plate, lay the warm slices of chicken breast on top and finally season with the vinaigrette.
Recipe of Emanuele Gnemmi
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