Recipe by The Flying Chef
I came up with this the other night as I had some left over broccoli and prosciutto to use up and they turned out really well. It is not a quick meal like the ones I have been posting lately as you have to stuff the chicken and make the mixture for the spinach so it has a lot more prep time in it. I would say about 30 minutes on the prep longer if you make it for more than 2 people I was only making it for my hubby and I. Cooking time is 30-35 minutes to cook chicken in the oven, the patties can be made while chicken is baking.
- 2 chicken breasts
- 4 small broccoli florets, heads only, chopped
- 4 basil leaves, shredded
- 4 sun-dried tomatoes, sliced thinly
- 6 -8 tablespoons gruyere, grated (depends on size of breasts, mine were of a good size so I used 8)
- 4 -6 slices prosciutto (again just depending on size of breast these are just use to secure and I needed 3 per breast)
- 1⁄2 cup dry white wine
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 1⁄2 teaspoons instant chicken bouillon granules
- 2 teaspoons mild creamy prepared mustard
- 2 teaspoons cornflour
- 1⁄2 cup cream
- 300 g baby spinach leaves
- 1 small red onion, chopped finely
- 1 garlic clove, crushed
- 3 slices bacon, chopped
- 3 tablespoons cream
- 1⁄2 teaspoon instant chicken bouillon granules
- 3 tablespoons parmesan cheese
- 1 egg, lightly beaten
- 3⁄4 cup panko breadcrumbs, flakes (Japanese breadcrumbs, available at most supermarkets or specialty asain stores.)
Directions See How It's Made
- Preheat oven to 180°C.
- Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.
- Divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sun-dried tomato, finally press cheese firmly over tomato to form a small mound. Fold breasts over to enclose filling and wrap prosciutto around each breast to secure.
- Place breasts in a lightly oiled oven proof dish and cook in pre-heated oven for 30-35 Min's or until chicken is cooked through.
- Combine wine, water, lemon juice, parsley, stock and mustard in a saucepan. Heat over med high heat, use a whisk if necessary to combine mustard fully, you don't want lumps.
- Mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through. Serve with chicken.
- Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.
- In a small fry pan cook bacon, drain on absorbent paper.
- Combine spinach, onion, garlic, bacon, cream, stock and cheese, in a microwave safe bowl, stir well. Microwave for about 1 minute to melt cheese, stir again.
- Make sure mixture is cool enough to add egg as you do not want it to cook. Add egg and panko flakes.
- Heat some oil in a pan, using a tablespoon divide mixture into roughly 4 equal parts. Take spoonful of mixture add to pan press down to form a pattie shape and cook until browned on both sides.
- To Serve: Place chicken on a plate, spoon some sauce over, garnish with a basil leaf, place patties on plate and garnish with kumara curls if desired.
- Kumara curls: If you wanted to do this just peel kumara, then using a vegetable peeler peel kumara into strips, heat some oil in a pan (about 1/4 inch deep). Add kumara and fry until it curls up and is crisp.