Chicken breast stuffed with pumpkin and liver
The breast is one of the most popular parts of poultry. You can prepare a whole range of dishes from it.
It will work in a salad, covered in breadcrumbs, stuffed, grilled, roasted, with noodles, in a soup … and so on, and so on.
I usually prepare chicken breast with breadcrumbs. I rub it with herbs, batter it in egg and breadcrumbs. It takes me only a few minutes with the frying. It is probably the fastest option for dinner if you want to eat meat and you want to eat it soon.
However, when I have a little more time, I like experimenting in the kitchen. For example, I prepare stuffed chicken breast with different kinds of fillings. There are several dozen options to choose from.
I often stuff the chicken breast with feta cheese, asparagus and dried tomatoes. I also like brie cheese combined with cranberries.
The below recipe for you is for chicken breast stuffed with roasted pumpkin and liver. I think you will like it.
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Ingredients for stuffed chicken breast.
- 3 chicken breasts
- 150 g of chicken liver
- 150 g pumpkin pureé
- 1 teaspoon of dry sage
- 2 tablespoon of sunflower oil
- pinch of black pepper
- 1 teaspoon of salt
Additionally: aluminium foil.
How to prepare stuffed chicken breast.
Wash the chicken breasts, dry and cut them across into two parts. Season with 1/2 teaspoon of salt. Place the meat on a wooden board, break into thin slices with a meat mallet.
Heat up one tablespoon of oil in a frying pan. Add chopped liver and dried sage. Fry on a low heat for two minutes. Then add the chopped roasted pumpkin or pumpkin puree. Season the with the remaining half a teaspoon of salt and with pepper. Increase the heat to medium. Fry for another three minutes then let it cool down.
Layer the chicken breasts on the counter. Put the stuffing on each one. Wrap them up into little roulades. It is best to arrange the stuffing on one edge, fold the sides then start rolling. Cut six pieces out from an aluminum foil. Cover each with the remaining oil and tightly wrap the chicken roulades in them. Place the wrapped meat on a baking sheet.
Preheat the oven to 180 degrees Celsius. Bake the roulades for 30 to 35 minutes.
Good to know when making stuffed chicken breast.
Of course, I make pumpkin puree myself at home. It’s really worth doing it as you can prepare a lot of it and freeze the leftover.
If you want to do it, this is how to: bake a pumpkin in the oven, either in one piece or cut into larger pieces. Once baked, cool it down and blend.
Serve the prepared chicken with rice, potatoes or buckwheat. I also recommend serving it with my biryani cauliflower, for which you can find a recipe here: Biryiani style cauliflower.
