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Magellanic King Crab Stuffed Chicken Breast

Spice it up with a green chilli sauce for a Bold Chilean kick.

Chef Axel Manríquez

Courtesy of ProChile

(Serves 4)

INGREDIENTS

  • -For the stuffed chicken
  • 6 chicken breasts
  • 6.3 oz. Magellanic king crab
  • 4.2 oz. chicken meat, diced
  • 3.5 oz. fresh cream
  • 1 egg white
  • 0.3 oz. chopped chives
  • 0.3 oz. Dijon mustard
  • 1 fl. oz. brandy
  • Salt and pepper, grated nutmeg,
  • olive oil
  • -For the coarse mashed potatoes with olives
  • 1 lb 5 oz. potatoes (unpeeled)
  • 7 oz. coarse salt
  • 4 oz. finely diced black olives
  • 3.5 fl. oz. Chilean extra virgin olive oil
  • Table salt
  • Chicken stock
  • -For the green chilli sauce
  • 3 green chilli peppers, seeded, stalk and veins removed, then diced
  • ¼ green pepper, seeded and diced
  • ½ garlic clove
  • 0.3 oz. parsley
  • 0.3 oz. coriander
  • 3.5 fl. oz. sunflower oil
  • 3.5 fl. oz. olive oil
  • Lemon juice, red wine vinegar
  • Salt and pepper
  • 7 fl. oz. fresh cream
  • -For the beansprouts sautéed with cochayuyo
  • 1 fl. oz. olive oil
  • 1 anchovy fillet
  • 0.7 oz. red pepper, cut into julienne strips
  • 4 oz. mung bean sprouts
  • 1.7 oz. pea sprouts
  • 2 oz. cooked cochayuyo, chopped into julienne strips
  • 0.3 oz. spring onions, cut into julienne strips
  • 0.3 oz. coriander leaves
  • Cooking salt

preparation

  • Clean the chicken and make an incision in the middle of the breast with a thin knife.
  • For the filling, put the diced chicken meat in a bowl over a cold bain-marie. Add the mustard, brandy, egg white and season with salt, pepper and nutmeg. Mix well.
  • Once cold, blend in a food processor until it forms a uniform paste, then put back into the cold bain-marie and add the fresh cream. Add the king crab meat and chives. Mix well and season.
  • Stuff the chicken breasts with the help of a smooth nozzle in a piping bag. Then brown the chicken breasts on both sides. Then put on a baking tray and roast in a hot oven at 180 °C / 350ºF / Gas mark 4 for 15 minutes.
  • To make the green chilli pepper sauce, blend the chilli, red pepper and garlic in a liquidiser. Add the parsley and coriander, then perfume with lemon juice and vinegar. Pour over the two oils and season. Finally put the mixture in a saucepan and reduce by half.
  • To make the coarse mashed potatoes with olives, start by washing the unpeeled potatoes and baking them on a bed of coarse salt on a baking sheet at 200 °C / 400ºF / Gas mark 6, until they are soft. Cool, peel and roughly chop.
  • In the meantime, sauté the onion and add the potatoes and crush. Finally add the diced olives.
  • Heat the olive oil and add the anchovy fillet and grind with a wooden spoon. Add the red pepper, the beansprouts and the diced cochayuyo. Sauté for a few minutes. Add the spring onion and coriander leaves.
  • Arrange the coarse mashed potatoes with olives on one side of the plate. Place the chicken breast on top, sliced to form a fan shape. On the other side of the plate, place the sautéed sprouts and cochayuyo. Drizzle with the green chilli sauce and serve.
  • If you like this dish you might like these:
  • Cold Avocado & Celery Soup with King Crab, Purple Basil Salad
  • Crab Casserole Au Gratin

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The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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