Main dishes

Chicken breast stuffed with beetroot

Chicken breast stuffed with beetroot served with beetroot pearl barley risotto. A dish invented for love of beetroot. Creamy risotto with sweet beetroot, sour cream, and parmesan cheese served with a delicate, chicken breast stuffed with beetroot and feta cheese.

Ilość porcji / Servings – 4
Czas przygotowania / Prep. time: 20 mins
Czas gotowania / Cook time: 50 mins
Czas całkowity / Total time: 1 hr 10 mins
Drukuj / Print

Składniki / Ingredients:

For chicken breast

  • 4 chicken breasts
  • 100 gr of feta cheese
  • 3 cooked beetroots
  • Spices optional for taste
  • sweet pepper
  • granulated garlic
  • ground ginger
  • ground coriander
  • cumin
  • nutmeg

Beetroot pearl barley risotto

  • 1 apple peeled and cut into cubes
  • 2 cooked beetroots cut into cubes
  • 2 tablespoons of oil
  • 1 onion diced
  • 4 cloves crushed garlic
  • 250 gr of pearl barley
  • 200 ml vegetable stock
  • 200 ml of beetroot juice
  • 1/4 glass of red wine.
  • red pepper and turmeric to taste
  • 50 gr grated parmesan
  • 100 ml soured cream

Sposób wykonania / Instructions:

For chicken breast

  • Wash the breasts and cut them in the middle. Make the meat flat by using a mallet or rolling pin. Season with spices and stuff with beetroot (cut into bars) and feta cheese. Roll each breast with the filling and tie with a thread. Place meat in a pan with a small amount of oil. Brown on both sides. Then place in a casserole dish. Put in the oven preheated to 180 C and bake for about 40 minutes.

Beetroot pearl barley risotto

  • Heat olive oil with the butter in pan with a lid. Put the onion,garlic and apple into the pan, then cook for 3-5 mins until translucent. Stir in the pearl barley and mix until is well coated with the butter and oil. Pour over the red wine, add spices and then let the mixture bubble away for 5 mins.
  • Mix well, then pour over the stock and beetroot juice. Stir again, cover and place in the oven. Cook for 15 mins until the pearl barley is soft. Then add beetroot and cook for another few minutes.Stir most of the Parmesan and soured cream through the risotto.

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