Stuffed breast of poulard chicken with Bavaria blu

Stuffed breast of poulard chicken with Bavaria blu.

Ingredients (serves 4 people):

4 breasts of maize-fed poulard chicken, 180g each
300g Bavaria blu
20g breadcrumbs
50g finely diced vegetables comprising carrots, leek and celery
  Salt and pepper from a mill
  chervil
  oil and butter
100g diced tomato

Preparation:

Make paste from the breadcrumbs, Bavaria blu and blanched diced vegetables. Add some finely cut chervil, then season with salt and pepper.

Cut a pocket in each breast of poulard chicken from above and fill it with the paste. Season them externally with salt and pepper, then fry them with oil on both sides in a frying pan. Remove the breasts, put them on a grill pan and cook in the pre-heated oven at 170 °C for about 15 min. until ready.

Put some butter in the frying pan meanwhile and add the diced tomato. Remove the ready breasts of poulard chicken, cut them into slices and arrange them on the tomato ragout.