In many recipes it is used as an ingredient Cream Double If you ask for it, it is often said that you have to take it with you because it is rather difficult to obtain Mascarpone can replace. Although the two are similar in terms of their high fat content, crème double is a fatty cream, whereas mascarpone is actually a high-fat cream cheese. And therefore a little more acidic. And in fact, the mascarpone with its 40 – 45% fat still doesn’t come close to the crème double with its up to 55% fat. Who would have thought?
In France, Switzerland or Great Britain there is actually no problem with availability, because people request it much more often there. Apparently not here in Germany, because many supermarkets don’t even offer them due to their rather short shelf life. The Crème Double is wonderfully creamy and actually perfect for sauces. However, if you stir mascarpone with something cream Smooth, you can get pretty close. Actually, crème double would be perfect for this recipe.
If you don’t have enough green asparagus at this point, you can also serve a few spears here. Of course you can also do the whole thing with white asparagus, but it’s not nearly as nice to look at. White filled with white doesn’t offer much to the eye.
Chicken breast stuffed with green asparagus on tomato mascarpone sauce
For two
2 chicken breast halves (approx. 180g each)
150 green asparagus
1 ½ tsp olive oil
Sea salt
1 tbsp mascarpone
1 oxheart tomato, approx. 200g
25 ml olive oil
1 tsp tomato paste
1 teaspoon dried oregano
2 cloves garlic, finely chopped
Sea salt
60g mascarpone
1 tbsp cream
freshly ground black pepper
Rice goes well with it
To make the sauce, dice the tomato and simmer gently in a pan with the tomato paste, oregano, olive oil and garlic for about 20 minutes.
Pour the sauce into a blender, add the mascarpone and puree until smooth. Season with salt and keep warm (preferably transfer to a small pot).
Cut a deep pocket into both chicken breasts. Salt.
Cut off the bottom ends of the asparagus and peel the lower third. Cut the sticks into rough pieces and boil them in lightly salted water for 3 – 4 minutes. Strain and puree in a blender with olive oil, mascarpone, a pinch of salt and pepper.
Using a teaspoon, stuff into the pockets of the chicken breasts. Secure with toothpicks or roulade pins (which still doesn’t prevent some of it from spilling out, but it doesn’t matter).
Heat olive oil in the pan and fry the chicken breasts at medium temperature. Each side about 8 minutes. Remove from the heat, put the lid on and let it simmer a little more.
Reheat the sauce.
If there is still some of the filling left, you can simply add it to the pan when you add the chicken breasts so that it is warmed up.
To serve, cut the chicken breasts into slices (you need a really sharp knife for this, otherwise you’ll squeeze out all the stuffing). But for that we heated up the remaining filling in the pan. Simply fill the gaps with a spoon.
