Poulet Kenneth And Gloria Recipe
Ingredients
| 450 g washed and hulled strawberries | ||
| 225 g washed and hulled raspberries | ||
| 225 g washed and hulled blackberries | ||
| Sugar | 250 Milliliter | |
| Lemon juice | 10 Milliliter | |
| Lemon peel | 5 Milliliter, grated | |
| 6-170 g boneless, skinless chicken breasts | ||
| Mangos | 2 , diced | |
| 170 g Camembert cheese | ||
| Melted butter | 30 Milliliter | |
Directions
Place the berries in a food processor.
Process into a puree.
Press through a fine sieve and place into sauce pot.
Stir in the sugar until dissolved.
Add the lemon juice and peel.
Bring to a boil, reduce heat and simmer until sauce has yielded 1 1/2 cups (375 ml).
Pound the chicken breasts very flat; top with mango and 1 oz (30 g) cheese.
Fold and roll to completely encase the filling; hold together with tooth picks.
Brush with melted butter and cover with wax paper.
Bake in a preheated 350°F (180°C) oven for 20 minutes; remove toothpicks.
Plate the chicken, smother with sauce and serve.
Process into a puree.
Press through a fine sieve and place into sauce pot.
Stir in the sugar until dissolved.
Add the lemon juice and peel.
Bring to a boil, reduce heat and simmer until sauce has yielded 1 1/2 cups (375 ml).
Pound the chicken breasts very flat; top with mango and 1 oz (30 g) cheese.
Fold and roll to completely encase the filling; hold together with tooth picks.
Brush with melted butter and cover with wax paper.
Bake in a preheated 350°F (180°C) oven for 20 minutes; remove toothpicks.
Plate the chicken, smother with sauce and serve.
Chef
