May 18, 2010

Sage & Prosciutto Stuffed Chicken; Rocket Mash

Serves 4:
For the Stuffed Chicken:
- 4 200g chicken breast fillets
- 2 garlic cloves, crushed
- 1 tbs fresh sage, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup dijon mustard
- 2 thin slices prosciutto, but in half
- 30g unsalted butter
- ½ cup dry sherry

Cut open chicken butterfly-style, place on a chopping board, cover with a sheet of plastic wrap and use a rolling pin to gently beat until thin. Smear mustard on inside of each fillet, top with prosciutto and combined garlic, sage and parsley. Starting with a long edge, roll up each fillet as tightly as possible and tie neatly with string in several places. Melt butter in a flameproof baking dish on medium heat, add chicken and cook for 3-4 minutes until golden, pour over dry sherry and bake for 10 minutes until juices run clear. Remove chicken from oven, cover with foil and rest for 5 minutes, remove string, slice and serve, spooning cooking juices over.

For the Rocket Mash:
- 800g desiree potatoes
- 40g butter, cold
- ¾ cup milk, hot
- 70g baby rocket
- ½ cup grated parmesan
- 1 tsp grated lemon rind
- 1 tbs olive oil

Place potatoes in a large saucepan of cold, salted water and bring to the boil. Cook for 15 minutes, drain and peel away the skin with your fingers - it should come off easily. Cut potatoes into quarters, mash and gradually add butter and milk. Finally, add rocket, parmesan and lemon rind, season to taste and stir until combined.

Sage and Prosciutto Stuffed Chicken with Rocket Mash

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