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Ingredientes
- 4 x chicken breasts
- 1/2 x avocados
- 1/2 x bananas
- 1 tsp coconut, dessicated
- 1/10 tsp curry pwdr
- 1 tsp lemon juice
- 1/2 Tbsp. white vinegar
- 1/2 Tbsp. white wine
- 1 Tbsp. orange juice
- 2 x egg yolks
- 125 gm butter salt, pepper
Direcciones
- Lay out chicken and flatten slightly with mallet. Season well.
- Cut avocado and banana into 0.5 cm dice.
- Combine ingredients for stuffing in a bowl and mix lightly. Divide stuffing between the 4 breasts, roll up meat to enclose stuffing.
- Lightly coat each breast with flour, form into a neat oval shape and place good side up on a greased baking tray. Brush with melted butter.
- Place in a moderately warm oven 370F/190C for about 15 min. Prepare sauce.
- To prepare sauce:Make a sabayon by whisking all the sauce ingredients except the butter over a pan of simmering water till thick, frothy and creamy. Do not cook to scrambled egg stage; whisk vigorously. Remove from heat.
- Gradually whisk in the soft butter, a little at a time. don't allow it to get too warm. Sauce should thick sufficient to coat a spoon.
- Store in a hot place till required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.
- Note - This sauce can separate so be careful.
- Spoon some sauce over chicken, serve with fresh asparagus tossed in butter and roast sweet potato.
- Serve with fresh asparagus tossed in butter and roast sweet potato.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 362 | 72% |
| Total Fat 40.83g | 51% |
| Saturated Fat 19.92g | 80% |
| Trans Fat 0.17g | |
| Cholesterol 158mg | 53% |
| Sodium 348mg | 14% |
| Potassium 445mg | 13% |
| Total Carbs 4.27g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.68g | 1% |
| Protein 29.78g | 48% |
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