Chicken supreme stuffed with maple rhubarb

In a pan, bring 200 ml of maple syrup to a boil.

Add the rhubarb.

Cook over medium heat about 5 minutes until smooth.

Strain well.

The purée (about 150 ml) will be used for the sauce, while the pulp will be used to stuff the chicken breasts.

Cut the chicken breasts on the thickest side (to make a small pocket).

Pepper the inside slightly, stuff with rhubarb pulp, close the chickens and sprinkle them slightly with flour.

In a hot pan, pour the oil to brown the chicken slightly on each side.

Finish cooking in the preheated oven at 190°C (375°F) for 10 minutes.

Cook the sauce in a pan.

Add the maple syrup and the puréed berries.

Cook for about 2 hours and add the unsalted butter.

Put the chicken breasts in the plates éand top with the sauce.

Serve with rice and asparagus.


4 chicken breasts, boned and skinned

500 ml of rhubarb, diced

250 ml of maple syrup

15 ml of vegetable oil

15 ml of unsalted butter

10 juniper berries

- flour

- salt and pepper