Organic chicken breast filled with idiazabal cheese

120 min
Type of dish: Birds
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Bacon 0.1 kg
Gravy 0.5 l
Medium golden apple 0.3 kg
Onion 0.1 kg
Potatoes 0.025 kg
Parsley 15.0 g
Poultry carcasse 0.075 kg
Onion 0.025 kg
Carrots 0.025 kg
Green leek 0.125 ud
Red wine 0.025 l
Water 0.5 l

For the chicken breast:

  • Remove the breasts from the chicken, fillet them without completely separating the fillets.
  • Spread the filleted breast on a sheet of greased aluminium foil, season.
  • Place some slices of bacon, some slices of apple and some slices of Idiazabal cheese on the breast.
  • Roll up the stuffed breast with the help of the foil.
  • Bake in the oven at 180 ºC for 15 minutes.
  • Open the aluminium foil packages to extract the juices.

For the sauces:

  • Prepare a gravy with the juice extracted from the roast + dark poultry stock and champagne.
  • Make a sauce of grated Idiazabal cheese melted in cream. Reduce to thicken.
  • For the corn sauce, poach the onion cut into julienne strips, add the corn and the potato. Cover with a dark poultry stock, cook and mash leaving it thick.

For the garnishes:

  • For the apple compote:
    • Roast the apples with a little butter and sugar.
    • Blend the baked apples, with the skin, in a thermomix with butter.
  • For the potato and corn cake:
    • Prepare the baker’s potatoes.
    • Assemble a baker's potato (sliced roasted potato) mille-feuille with the thick corn sauce in a ring.

For the decorations:

  • Make a diluted piquillo caramel, replacing the second amount of water with piquillo purée. Boil everything together until the desired density is achieved.
  • Fried parsley.


  • Ration the chicken.
  • Brown the breast in a greased frying pan.
  • Heat the potato and corn cake in the oven.
  • Heat the baked apple compote.
  • Place the gravy, compote and potato and corn cake in the centre of the plate.
  • Place the browned breast on top of the gravy.
  • Coat the breast with Idiazabal sauce.
  • Decorate with a thread of piquillo caramel and fried parsley.
Nutritional information (1 portion)
Fiber 10.61 g
Saturates 15.27 g
Monounsaturated fatty acids 19.7 g
Polyunsaturated fatty acids 6.48 g
Cholesterol 157.91 mg
Calcium 405.26 mg
Iron 6.62 mg
Zinc 3.01 mg
Vitamin A 380.22 ug
Vitamin C 84.59 g
Folic acid 183.04 ug
Salt (Sodium) 1171.82 mg
Sugars 48.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.