2 breast chicken fillets
150 g butter
2 shallots, peeled and finely chopped
1 Royal gala apple, peeled and grated
1 Packham pear, peeled and grated
half handful goji berry
half handful cranberry
90 g mushroom, finely chopped
10 sprigs thyme thyme
12 slices prosciutto
2 tablespoon oil
half butternut pumpkin, peeled, roughly chopped
2 bunches asparagus, cut stems and cut 2 mm long
1 onion roughly chopped
500 ml chicken stock
½ teaspoon chilli powder
salt and pepper, to taste
Preheat crock pot with water.
To make the roulade stuffing, place 2 tablespoons butter in a frypan and set over medium heat. Once melted, add shallots, apple, pear, goji, cranberry, mushrooms, chilli powder and 4 sprigs thyme and cook until softened. Remove from heat. Butterfly chicken breasts and flatten to approx 1/2 cm thickness. Lay down prosciutto slices on a piece of plastic wrap and top with chicken breast.
Add stuffing, roll tightly and reserve some for sprinkle on top of chicken. Place in crock pot and cook until just cooked through, about 45 minutes. Also place asparagus in to crock pot water to boil about 10-15 minutes, remove and set aside keep warm.
To make the sauce, place 1 tablespoon oil in a saucepan and set over high heat. Add roughly chopped pumpkin, and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, until reduced, about 40 minutes. Remove from heat and strain into a clean saucepan. Add 80 grams cold, diced butter and whisk until melted. Set aside, keeping warm.
Place 1 tablespoon oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest. To serve, place the chicken on serving plates. Add pumpkin sauce, the remaining stuffing and asparagus.