Chicken stuffed with goat’s cheese, sun dried tomato and granola, wrapped around prosciutto ham & served on a bed of chorizo, red pepper, sweet potato mash with tender stem broccoli and an apple and black pepper sauce.

This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

 

Chorizo, red pepper and sweet potato mash

4 large potatoes (peeled, rinsed and cut into even sized chunks)

8 slices of chorizo

2 red peppers cut into dice

4 tablespoons of unsalted butter

250ml 0f milk or double cream

salt and pepper

 

Boil the sweet potato until soft and allow any excess water to be removed.

In the same pan add the cream or milk and mash the potatoes until smooth.

Add the butter and whisk – this will help make it more smooth.

Add chorizo and red pepper and mix well (keep warm at the side of the cooker)

 

Tender stem broccoli

400g tenderstem broccoli

500ml of boiling salted water

 

Trim broccoli to the size required and steam or boil for 3-4 mins.

 

Apple and pepper sauce

1 apple (cut into quarters, cored and cut into chunks)

40g unsalted butter

40 g plain flour

250ml of milk

125ml of chicken or beef stock

2 tablespoons of brandy

4 teaspoon of cracked black pepper

 

In a saucepan add the butter and allow to melt.

Add the apples and cook for a few minutes until soft.

Remove from the heat and mix in flour until a smooth paste has formed.

Bring back to the heat and mix well again, gradually add brandy and reduce.

Slowly add chicken stock and milk until a sauce has formed, then add black pepper.

Simmer for five mins and ready to serve.

 

Stuffing

200g of firm goats cheese

100g diced sundried tomato

300g of granola

1 red onion (diced)

2 sprigs of thyme (picked)

4 tablespoons of butter

 

In a pan melt the butter and add the onion and sundried tomato and cook for 3-4 mins until onions are soft.

Add goat’s cheese and allow to soften.

Add granola and mix well until a stuffing has formed (add a little water if required).

Season with salt and pepper.

 

Chicken and prosciutto

4 chicken fillets

12 slices of prosciutto ham

 

On a board butterfly the chicken and gently pat out until a good size.

Layer out the ham in layers and place the chicken on top.

Place a generous amount of stuffing in the chicken and roll.

Place 3 cocktail sticks through the chicken – this will help prevent stuffing from falling out and keep the chicken’s shape.

Heat a large frying pan to a medium or hot heat, add chicken and cook for 5 mins on one side and season with black pepper.

Flip over and season again with black pepper and place in the oven and cook for a further ten.

Take out of the frying pan.

With cocktail sticks pierce – if juices are clear, allow to rest before carving.

Transfer the mash to warm plates, add broccoli and carve chicken to thickness required.

Place the chicken on top of mash and spoon over black pepper and apple sauce and enjoy.

 

For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email:    paulwatters35@gmail.com