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Chicken breast stuffed with lemongrass, ginger and lime served with new potatoes Recipe

Succulent chicken breast with a lemongrass, ginger and lime stuffing served with pan-fried new potatoes seasoned with piment d'espelette

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.2/5
Pour people
  • Lime(s) : 2 whole
  • Stick(s) of lemongrass : 1 whole
  • Fresh ginger : 40 g
  • Fresh ginger : 40 g
  • Olive oil : 50 ml
  • Onion(s) : 2 whole
  • Piment d'Espelette : 20 g
  • Chicken breast(s) (150g) - skinless : 6 whole
  • New potato(es) : 300 g
  • ETAPE 1

    Preheat the oven to 200 degrees C.

  • ETAPE 2

    Cut the new potatoes into quarters and place into cold water with a pinch of salt. Bring to the boil and then turn down to simmer for about 20 minutes or until soft.

  • ETAPE 3

    In the meantime, zest the limes, chop the lemongrass and spring onion, peel and finely slice the ginger. Mix together in a bowl.

  • ETAPE 4

    Loosen and lift one side of the skin on the chicken breast and stuff with the spring onion, lemon grass, lime zest and ginger mix.

  • ETAPE 5

    Heat a frying pan, add a little olive oil and then place the chicken breasts in the pan skin side down. Pan-fry until golden brown then turn over and seal the flesh side.

  • ETAPE 6

    Once sealed and lightly coloured on both sides, place the chicken on a baking tray and cook for about 15 minutes.

  • ETAPE 7

    Whilst the chicken is cooking, finish the potatoes. Once the potatoes are tender, drain them. Heat a frying pan or wok and add a dash of olive oil. Add the cooked potatoes to the pan and fry until golden brown. Season with salt and the piment d'espelette.

  • ETAPE 8

    To serve: use stainless steel serving rings to plate the potatoes. Place the chicken on top of or next to the potatoes and garnish with a little chopped coriander if desired. Serve immediately.

Chef's tip

«Vary the amounts of the stuffing ingredients according to personal taste.»

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