POULET APPENZELL
Appenzeller cheese comes into its own in these stuffed chicken breasts.
Preparation and cooking time: around 60 minutes
Proving time: about 30 minutes
BASIL KNÖPFLI PASTA, INGREDIENTS FOR 4 SERVINGS
| 300 g | flour |
|---|---|
| 1 tsp | salt |
| 150 ml | water |
| 4 tbsp | basil, chopped |
| 125 g | cream cheese |
| 3 | eggs |
| simmering salt water |
POULET APPENZELL, INGREDIENTS FOR 4 SERVINGS
| 4 | chicken breasts (approx. 160 g each), prepared for filling by the butcher |
|---|---|
| 8 | basil leaves |
| 150 g | young Appenzeller cheese, in 4 sticks |
| 8 slices | raw cured/smoked ham |
| butter for frying | |
| 250 g | cherry tomatoes |
| 1 tsp | salt |
| pepper to taste |
METHOD
Mix flour and salt in a bowl, make a well in the middle. Purée basil with water, cream cheese and eggs, pour little by little into the well, mix with a wooden spoon and beat until the dough becomes shiny and bubbles form. Cover and leave to prove at room temperature for about 30 minutes.
Preheat oven to 60 °C and warm bowl and plates.
Press dough in portions through the special Knöpfli sieve into the simmering salt water. Leave Knöpfli to simmer until they rise to the surface, lift out with a slotted spoon, let excess water drip off and keep warm.
Open up chicken breasts, put 2 basil leaves and a piece of cheese into each one, close and wrap with two slices of ham each. Heat butter in a frying pan. Fry chicken breasts over medium heat for 6 minutes, turn. Add tomatoes, cook for another 6 minutes, season, keep warm. Pour out fat, add some more butter. Fry Knöpfli for around 5 minutes, season.