Broccoli Cheese Stuffed Chicken With Spinach Patties

READY IN: 1hr 5mins




  • 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.
  • Sauce.
  • 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.
  • Spinach:
  • 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.