Stuffed Chicken Breasts

Preparation:

Preparation: Wash the chicken breasts, trim the flesh (keep the trimmings aside) and score them lengthwise with a sharp knife, forming a pocket. Clean the vegetables: trim the courgettes and carrots; peel the carrots, wash them and cut them into cubes; trim the green beans, remove the filaments, wash them and cut them into small pieces; wash the peas. Blanch the vegetables separately in boiling salted water, drain and set aside. Blend the chicken trimmings and place them in a bowl; add the blanched vegetables, the egg yolk, a little chopped thyme, a pinch of salt and pepper and mix the ingredients; stuff the chicken breasts with the vegetable mixture, close them with a white string and season with a pinch of salt and pepper. Heat the oil in a pan, place the chicken breasts on it, brown them over high heat until golden on all sides, pour half the white wine and let it evaporate a little; add the carrot, celery and onion cleaned, washed and cut into small pieces, the remaining thyme and cook them in a preheated oven at 180 degrees for 15-20 minutes, adding a little stock halfway through cooking and drizzling from time to time with the cooking base. Drain the chicken breasts and keep them warm; degrease the cooking juices, add the vinegar and the remaining white wine and let them evaporate over high heat; add the broth, remove the cooking juices by mixing with a wooden spoon and reduce by half; Pass the sauce through a strainer and season with a little salt and pepper. Serve the stuffed chicken breasts with the hot sauce and glazed carrot and pea puree.