Stuffed Chicken Breast

Ingredients

•   200gm Chicken Breast
•   20gm Shallots
•   Asparagus
•   Baby Carrots
•   16pcs sun-dried tomato halves
•   40g butter
•   200g button mushrooms, sliced
•   100ml chicken stock
•   full cream
•   baby potatoes
•   4 cloves garlic, crushed
•   10g rosemary, chopped
•   20ml olive oil
•   5tsp salt
•   2tsp black pepper
•   20g parsley, chopped

Method

1. Preheat oven to 200c
2. Flatten the chicken breasts, season with salt and pepper, and place two pieces of sun-dried tomatoes down the middle of each.
3. Roll the breasts, tie with kitchen thread, and sear on all sides in a pan with a drizzle of olive oil. Reserve.
4. Sweat the onion with the butter. Add sliced mushrooms and chicken stock. Reduce and add cream. Season and simmer for 10 minutes.
5. Wash the potatoes and blanch in boiling water for 10 minutes and set aside. When cool enough to handle, slice into halves (the potatoes should be three-quarters cooked.)
6. Place the potatoes on a roasting tray around the chicken. Add crushed garlic, rosemary, olive oil, salt and pepper and cook in the preheated oven for 20 minutes.
7. Remove the thread and slice the chicken. Place on a serving plate with potatoes aside. Coat with the mushroom sauce, sprinkle with chopped parsley and serve.