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Stuffed Chicken Supremes breaded with Quely Picada con sésamo biscuit crumbs and Quely Palitos with olive oil



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 dish

Arrange 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.

Products Quely used in this recipe:

Receta Quely

For the chicken supremes

  • 500 g. chicken breast
  • 200 g. semi-cured Mahon cheese
  • 60 g. quince flesh
  • Salt
  • Black pepper
  • 12 Quely Palitos with olive oil

For the fruits of the forest sauce

  • 50 ml. hierbas secas liqueur
  • 150 g. fruits of the forest
  • 1 shallot
  • 1 dessert spoon olive oil
  • 200 g. chicken stock
  • 1 teaspoon cornflour

For the breading

  • 100 g. flour
  • 100 g. Quely Picada biscuit crumbs
  • 25 g. black sesame
  • 25 g. white sesame
  • 1 egg
  • Sunflower oil for frying

For the decoration

  • Basil leaves

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