Breast of Free Range Chicken, Spinach Pureé, Crispy Quinoa & Cranberry

4 x Free Range Chicken Breast


Herb Butter

  • 125g Unsalted Butter- Room Temp
  • 1tbsp Chopped Parsley
  • 1tbsp Chopped Chives
  • 1tbsp Chopped Coriander
  • Zest Of 1/2 Lemon
  • 1/2 Clove Finely Crushed Garlic
  • Salt And Pepper
  • Spinach Puree
  • 500g Baby Spinach
  • 200ml Double Cream
  • 1 Small Onion- Finely Chopped
  • 1 Clove Of Garlic- Finely Chopped
  • Olive Oil

Red Wine Jus

  • 250g Shallot- Sliced
  • 4tbsp Olive Oil
  • 1 x Garlic Clove, Crushed
  • 500ml Red Wine
  • 400ml Chicken Stock
  • ½ Bunch Thyme

Quinoa Salad

  • 200g Dried Quinoa
  • 50g Dried Cranberries
  • 25g Pomegranate Seeds
  • 2tbsp Chopped Chives
  • 1tbsp Chopped Coriander
  • 1tbsp Chopped Parsley
  • 2 Cloves Garlic, Finely Chopped
  • 200ml Olive Oil
  • Zest & Juice Of ½ Orange


Stuffed chicken breast

First make the herb butter. Combine all the ingredients in a bowl, and then place in a piping bag. Pipe thin strips on baking paper, and chill.

Remove the fillet from the chicken breast; make an incision into the chicken breast 3/4 thickness deep. Then extend the cut inside the chicken breast to create a pocket.

Cut a piece of the herb butter to fit in this pocket, and place inside this space. Place the fillet on top of the seal, and wrap with Serrano ham.

Heat a nonstick frying pan with a little olive oil, until hot. Place the chicken breast, seal side down, into the hot pan. Leave for a couple of minute, until sealed, and turn. Once golden brown all over add some butter, and place in the oven to finish cooking. Cook until the chicken reaches a core temperature of 73°c.

Spinach puree

Wash the spinach, and then blanch in boiling water for 1 minute. Refresh in iced water and drain.

Cook the onion and garlic until soft with a little olive oil. Add the cream, simmer, and reduce by half, add the blanched spinach and cook for a further 5 minutes.

Blend, season and then pass.

Quinoa salad

Cook the quinoa in a pan of salted boiling water, until tender. Strain and rinse with cold water.

Cover the cranberries with water, bring to the boil, and remove from the heat. Chill, drain, and chop a little.

Place the oil and garlic in a small pan, and cook until the garlic turns golden brown.

Gently warm the cooked quinoa in the oven just before serving. Place in a bowl and add the herbs, orange zest and juice, cranberries, pomegranate, and mix together. Add a little garlic oil to moisten the mix and seasoning.

Red wine jus

Sauté the shallot with the oil until lightly browned. Then add the garlic and thyme, cook for a further 4 minutes.

Add the red wine, and reduce by 2/3.

Add the stock, and bring to the boil. Then return to simmer, and reduce to around 250ml. Strain, and finish with a knob of butter.