Main Ingredients (serves 4 people):
400gr chicken breast fillet
100gr bread crumbs
100gr flour
2 eggs
100gr goat cheese
50gr black olives
20gr toasted almonds
50gr dehydrated blueberries
1tbsp mustard
5 drops of tabasco
Salt and pepper to taste
Side dish:
1 tbsp chopped fresh thyme
25 cherry tomatoes
2 medium potatoes
5 mushrooms
10 fresh beans
Red pepper and orange sauce:
100gr piquillo peppers
50cc orange juice
2tbsp orange zest
100cc of broth
50cc red wine
30gr butter
2tbsp sugar
Preparation:
On a board with film paper and with a roller or a hammer, flatten all the chicken breasts. Season and set aside. Grate the goat cheese and set aside. In a mortar, add the olives, blueberries and toasted almonds, season well and add tabasco and olive oil and set aside. Fill the chicken breasts with the cheese and the mortar mixture and wrap with foil wrapping well so that the filling does not escape. Chill ½ hour in refrigerator. After ½ hour, dredge first with flour, egg and then bread crumbs. Fry in olive oil, until crisp and set aside.
For the side dish:
Cut the cherry tomatoes into halves, season and sprinkle with thyme, arrange on a baking sheet lined with baking paper. Cut the mushrooms and potatoes into small cubes and arrange on the baking sheet where the tomatoes are. Bake in preheated oven at 170º C for 20 minutes and reserve.
For the Red pepper and orange sauce:
In a pot with a spoonful of oil, sauté the chopped onion, add the red wine, orange juice, orange zest and broth, seasoning and bring to the boil for 10 minutes. Add the piquillo peppers and boil for 5 more minutes. Blend with a hand blender and once smooth bring back to boil in the same pot to which we will add the sugar and butter to give shine and cut the acidity.
