Mushrooms and Fine Black Winter Truffle Paté 90 gr
Olive oil 100 ml
Spices and fresh herbs 50 gr
Wild chicory, boiled and grilled 250 gr
Vegetable broth 100 ml
Garlic cloves 3
DIRECTIONS
Prepare a pastry bag with just over half the jar of Mushrooms and Fine Black Winter Truffle Paté. Cut a horizontal slit along the side of the thicker part of the chicken breast, creating a pocket. Fill this pocket with the paté using the pastry bag, and use toothpicks to seal the edges of the chicken breast.
In a non-stick pan, add a drizzle of oil, the aromatic herbs, and crushed garlic cloves. Brown the chicken breasts, starting with the skin side first, then the other side. Cook over medium heat, adjusting from high to low as needed, until well browned.
Bake the chicken breasts at 180°C for 12-15 minutes and set aside the oils released in the pan.
Meanwhile, bring the vegetable broth to a boil and add the remaining Mushrooms and Fine Black Winter Truffle Paté. Stir in the oils from the chicken browning.
Once the chicken is cooked, let it rest for 5 minutes at room temperature. Plate by placing a bed of pan-fried warm herbs in the center of the plate, topping with the chicken breast, and drizzling with the broth and paté sauce.
