- 4 free range chicken breasts
- 400g baby spinach
- 1 shallot- finely chopped
- 1 clove of garlic- finely chopped
- 50g unsalted butter
- 8 slices of prosciutto
Cauliflower and Parmesan Puree
- 400g thinly sliced cauliflower
- 200g double cream
- 100g whole milk
- Salt and pepper
- 50g white quinoa
- 25g red quinoa
- 150g cauliflower cous cous
- 2 tablespoons chopped coriander
- 2 tablespoons chopped flat parsley
- 2 tablespoons finely chopped chives
- Olive oil
- Salt and pepper
- Lemon juice
Lemon Thyme Jus
- 500ml chicken stock
- 1 shallot
- 1 clove of garlic
- 10 sprigs of lemon thyme
- 100ml white wine
For the chicken. Wash the spinach thoroughly and dry. In a large pan sweat the shallot and garlic in the butter until soft, add the spinach. Season with salt and pepper, and cook until tender. Drain the spinach thoroughly, and chill.
Remove the fillets from the chicken breast, and create a pocket in the breast using a boning knife, being careful not to cut through the breast. Lightly season, and place the spinach in this pocket, spreading evenly, and gently close the pocket. Gently flatten the fillet and place over the pocket to seal, then wrap each breast with two slices of prosciutto.
Preheat oven to 180 deg cel. Heat a frying pan with a little oil until smoking, then place the chicken breast in and seal all over, then put in the oven for around 10-15 minutes. Ensure the core temperature is 70 deg cel.
For the cauliflower puree. Place all the ingredients in a saucepan, and lightly season. Cover the pan, and gently bring up to the simmer. Cook until tender, then drain off roughly half of the liquid, but reserve this just in case.
Blend the mix, adding more liquid if the mix is too thick. Check the seasoning at this stage and add more if necessary.
For the quinoa. Place a large pan of lightly water to boil, then add the quinoa. Simmer until tender (about 10 minutes), drain and lightly coat in olive oil.
Place a medium size frying pan over a medium heat, add a splash of olive oil, and fry the cauliflower Cous Cous until golden brown, and add to the cooked quinoa. Add the chopped herbs to this mix, add salt and pepper, and lemon juice to taste.
For the lemon thyme jus. Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and lemon thyme, and reduce by roughly ¾, strain.