Cut zucchini in half lengthwise and blanch.
Hollow out (leaving about 1 cm margin) and chop the flesh. Peel shallots, chop finely. Cut chicken breast fillets into tender strips.
Heat 50 g butter in a frying pan and fry the chicken strips briefly until hot. Add shallots and sauté. Season with pepper and salt.
Remove the meat from the frying pan and keep it warm for a while.
Sauté the zucchini in the frying fat. Pour in a little chicken soup and cook for about 10 minutes over low heat until the zucchini meat has thickened a little.
Add the crème fraîche. Season with salt and pepper, Worcestershire sauce and lemon.
Mix the fried chicken strips with the vegetables and stuff the hollowed out zucchini with them.
Brush the tray or ovenproof dish with 10 g butter and bake the zucchini in it for about 10 minutes until the surface starts to brown slightly.
Sprinkle with chopped parsley and chervil and serve.
Preparation Tip:
Instead of crème fraîche, you can also use yogurt.
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