Stuffed and breaded chicken supremes
For the chicken supremes500 g. chicken breast200 g. semi-cured Mahon cheese60 g. quince fleshSaltBlack pepper12 Quely Palitos with olive oil
For the fruits of the forest sauce
50 ml. hierbas secas liqueur150 g. fruits of the forest1 shallot1 dessert spoon olive oil200 g. chicken stock1 teaspoon cornflour
For the breading
100 g. flour100 g. Quely Picada biscuit crumbs25 g. black sesame25 g. white sesame1 eggSunflower oil for frying
For the decoration
Basil leaves
For the chicken supremes
Slice the chicken breast into eight supremes, beat them out until thin.Season with salt and pepper.In the centre of each supreme, place a piece of quince and a small cube of diced cheese.Fold the supreme into a parcel and set aside.
For the breading
Dip the supremes in flour, then in the beaten egg, and then in the Quely Picada biscuit crumbs mixed with both types of sesame.Heat a little oil and fry them. Remove from the pan, drain and set aside.
For the sauce
Brown the chopped shallot in a frying pan with a little olive oil.Add the hierbas secas liqueur and reduce it by about half.Add the chicken stock.Simmer for 5 minutes, strain the sauce before adding the fruits of the forest. Remove from the heat and set aside.
Assembly of the dishArrange the Quely Palitos on a plate and place the breaded chicken supremes on top.Put the sauce to one side, and decorate with a few basil leaves.
