Guinea fowl breast stuffed with dried tomatoes , deglazed with Petit Still Cider
(4) guinea fowl breasts
150g dried tomatoes marinated in oil
(1) French shallot
200 ml cream 35% cooking
100 ml Still Cider
2 c. tablespoons olive oil
2 cloves garlic, chopped
2 apples, peeled, cubed
1 piping bag
salt and pepper to taste
Preheat oven to 400 ° F. Remove the supreme breast. Using the food processor, puree the supreme, marinated dried tomatoes, a French shallot, salt and pepper. Fill the piping bag with this mixture.
From the thicker end of the breast, practice an internal incision lengthwise without puncturing the flesh. Insert the end of the decoration pocket incision in the chest and chest stuff the mixture.
Heat oil in a skillet at maximum power. Bask breasts approximately (1) one minute on each side. Remove the browned breasts in a baking dish and bake twelve (12) minutes.
In the same pan, sauté the apples and garlic (1) minute.
Deglaze the pan with the still cider, reduce by half and add the cream. Reduce until creamy. Slice chicken breasts cooked through so much see the joke.
Serve the breast slices on the hot sauce.
Enjoy with a glass of fresh Light cider !
Still cider SAQ #: 10234151
Light Cider SAQ #: 734335