Chicken breast baked under chestnut mousse
INGREDIENTS
- 200 g Sarkpont frozen chestnut mass
- 500 g chicken breast fillet
- salt
- ground pepper
- 4 tbsp butter or vegetable oil
- 3 eggs
- grated nutmeg
Preparation
Thaw the chestnut mass. Cut the chicken into palm-sized slices and season with salt and pepper. Sear both sides in hot butter or vegetable oil. Remove the slices from the pan, pour the remaining fat into an ovenproof dish, and arrange the meat slices side by side in it. Mix the chestnut mass smoothly with the egg yolks. Beat the egg whites into stiff peaks and gently fold them into the chestnut mixture. Season with a pinch of salt and grated nutmeg. Spoon the mixture over the meat slices, then bake in a preheated oven at 180°C for about 20 minutes, until golden brown. Serve with potato croquettes and pickled red onions.
