Stuffed chicken breast, fennel & potatoes puree with Worcester honey jus

Stuffed chic breast, fennel  and potatoes puree and worcester jus

Ingredients
4 chicken breasts, skins removed
1 packet spinach, washed, drained
1 cup of finely chopped cup mushrooms
300 g ricotta cheese
1 packet carrots mix
1 chorizo, thinly sliced
1 Tbsp clove of garlic (finely chopped)
1 egg, lightly beaten
2 bunches brocollini, stems removed, cut into bite size
hot boiling water
50 ml oil
salt and black pepper

Potatoes and fennel puree
1/2 baby fennel, cut off the end and top, thinly slice
4 medium cream potatoes, peel skin, cut into half
1 Tbsp garlic, finely chopped
oil
5 Tbsp double thick cream
salt and pepper

Jus ingredients
4 Tbsp honey
4 Tbsp chilli paste with soya bean oil
5-8 dashes of worcester sauce
1 Tbsp garlic, finely chopped

Method

To make the chicken roulades:

Filet the breast into butterfly, then place it on top of cling wrap, cover the breast with another cling wrap and pound it until quite thin. Removed the top cling wrap and set aside.

Heat a large skillet, add chorizo to brown it both side, remove and set aside. Heat the same skillet with 10 ml of oil and put in spinach in two batches and gently fry the garlic until fragrant, spinach wilted.

Removed and add to the chorizo. Lightly beat egg and pour into the spinach mixture. Using the same skillet, add 10 ml of oil, fry the mushrooms until brown and soft, add to the spinach. Place cheese in to spinach mixture, season and stir to combine. Place about 2-3 Tbsp mixture over each piece of breast. Roll up tightly and secure with cooking string. Wrap tightly double cling wraps and set aside.

Bring a medium sized pot of water to simmer. Place the chicken roulades in the water to poach gently for 20 minutes. Remove from water and take off plastic and strings. Pat dry with paper towel. In another pot bring water and 10 ml of oil to boil, add carrots, cook for 10 minutes then add in brocollini and cook a further 10 – 15 minutes until tender, drain well and keep warm on individual plates with foil.

To make the puree:
Place potatoes in the microwave cooked for 15 – 20 minutes, until soft. Drained water and cool a bit for use later. Heat skillet with oil. Fry garlic until fragrant, add fennel, stirring occasionally until tender and cool.

Place potatoes, double thick cream, salt, pepper and fennel in a blender. Blend until smooth. Taste the seasoning. Warm up if too cold in microwave.

To make the jus:

Heat 20 ml olive oil in a frypan over medium high heat. Add garlic, deglaze pan with honey, worcester and chilli paste with soya bean oil. Place chicken roulade into pan and fry until golden all over. Slice roulade into pieces.

To serve:
Spread some puree onto serving plates. Arrange slices of chicken and garnish with carrots and brocollini. Drizzle over jus and serve.

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