Red Grape & Rosemary Stuffed Chicken Breast
Ingredients
- 1 whole chicken breast approx 400g
- 100g chicken mince
- 3 tbsp red grape and rosemary chutney
- 1 puff pastry sheet
- 2 tbsp Colman’s Mustard
- 1 large carrot
- 1 large potato
- 1 truffle butter
- 2 broccoli florets
- 1 beef jus
Method
- Use a sharp knife to open a pocket lengthwise in the chicken breast, mix the chicken mince with the chutney and fill the breast.
- Brush the chicken with mustard on the outside and place for 20 minutes in the freezer to set.
- then use a Lattice cutter to cut the puff pastry sheet and cover the chicken with.
- Cook in a preheated oven at 190°C for 35 minutes.
- Meanwhile cut the potatoes in cubes and boil until softened, then mash with the truffle butter.
- Cut the carrots in sticks and blanch until cooked, same for the broccoli then toss in salted butter and seasoning.
- Serve with beef jus.