ingredients
for two
2 chicken breast boneless and skinless
4 slices of streaky bacon
1small jar sundried tomato
2 handful spinach
1 red pepper
1 aubergine
broccoli
2 potatoes
50 g of blue cheese
100g butter
100ml double cream
100ml white wine
flour for coating
salt and black pepper
vegetable oil
method
1. Turn the chicken breast over so that the smooth side is on the chopping board. Using a sharp knife, cut a pocket the length of the breast under the small fillet - be careful not to cut all the way through the chicken breast.
2. Open the pocket and put the spinach and the sundried tomato into the pocket. Fold the chicken back over to seal the ingredients inside.
3. Take two slices of bacon, place them on the chopping board. Massage the bacon so that it doubles in length. Place each chicken breast on top of two slices of bacon at an angle, and roll up tightly so that the bacon seals the chicken breast packet closet. Seasoning with salt and pepper.
4. Bring a pot of water to a high simmer.
5. Roll out a long sheet of cling film. Roll up each chicken breast tightly. Compress as much air out of the chicken as you can when rolling it. Tie the loose ends of the plastic wrap together in a double knot.
6. Once the water has simmered, turn down the heat. Put the chickens in and leave to cook for 30 minutes.
7. Place the peeled potatoes in salted boiling water and cook them. When they are almost ready, add the broccoli and cook for 5 more minutes.
8. Drain the potatoes and broccoli. Blitz the broccoli with half of the butter and mash the potatoes with the remaining butter. Mix together broccoli puree and mashed potatoes, cover, and leave on the side.
9. Cut the pepper and aubergine to chunky pieces Sprinkle them with salt and black pepper.
10. Heat the oil in the frying pan.
11. Coat the aubergine and pepper pieces in the flour and fry them in hot oil for 2 minutes each side.
12. Take out the chicken from the water and place them on
the chopping board. Cut the ends of the cling film off. There will be some juice inside the wrap, keep it for the sauce. Fry the chicken in hot oil each side for a minute or until golden colored.
13. Put that liquid in a saucepan, add the wine and crumble the blue cheese in. Cook and reduced by 50%. Pour the cream in and cook 1 more minute.
14. Cut the chicken in halves.
15. Now you are ready to arrange the plates. Share the broccoli and potato puree on two plates. Put the aubergine and red pepper next to puree, the chickens in the middle, and pour the sauce on the top of the chicken. I add deep-fried rice noodles for a decoration.
4. Bring a pot of water to a high simmer.
5. Roll out a long sheet of cling film. Roll up each chicken breast tightly. Compress as much air out of the chicken as you can when rolling it. Tie the loose ends of the plastic wrap together in a double knot.
6. Once the water has simmered, turn down the heat. Put the chickens in and leave to cook for 30 minutes.
7. Place the peeled potatoes in salted boiling water and cook them. When they are almost ready, add the broccoli and cook for 5 more minutes.
8. Drain the potatoes and broccoli. Blitz the broccoli with half of the butter and mash the potatoes with the remaining butter. Mix together broccoli puree and mashed potatoes, cover, and leave on the side.
9. Cut the pepper and aubergine to chunky pieces Sprinkle them with salt and black pepper.
10. Heat the oil in the frying pan.
11. Coat the aubergine and pepper pieces in the flour and fry them in hot oil for 2 minutes each side.
12. Take out the chicken from the water and place them on
the chopping board. Cut the ends of the cling film off. There will be some juice inside the wrap, keep it for the sauce. Fry the chicken in hot oil each side for a minute or until golden colored.
13. Put that liquid in a saucepan, add the wine and crumble the blue cheese in. Cook and reduced by 50%. Pour the cream in and cook 1 more minute.
14. Cut the chicken in halves.
15. Now you are ready to arrange the plates. Share the broccoli and potato puree on two plates. Put the aubergine and red pepper next to puree, the chickens in the middle, and pour the sauce on the top of the chicken. I add deep-fried rice noodles for a decoration.
I hope you enjoy making this delicious chicken dish and will keep coming back to see more recipes from Chef Stef's Kitchen
Bon Appetit
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