Stuffed chicken breast(AM, Andrea)

Ingredients
Chicken breast 200g
Shallots 20g

Asparagus

Baby carrots
16pcs sun-dried tomato halves
40g butter

200g button mushroom,sliced

100ml chicken stock
full cream
baby potatoes
broccollies
1 onion
3 pcs bacons
creamcheese, herbs
4 cloves garlic,crushed
10g rosemary, chopped
20ml olive oil
5tsp salt

2tsp black pepper

20g parsley, chopped

Method
1. preheat oven to 200'c

2. Flatten the chicken breast, season with salt an pepper

3. blanch the spinach,broccollies, saute the chopped onion, bacon and mix creamcheese, sun-dried tomatoes(small dice)

4. Roll the spinach with the  the chopped onion, bacon and mix creamcheese, sun-dried tomatoes(small dice)

5. Roll the chicken breasts, tie with the kitchen thread, and sear on all sides on all the sides in a pan with a olive oil

6. Toss in a butter with the broccollies, and glaze carrot with the orange juice,honey and butter.

7. Place on a roasting tray rolled chicken breasts, and cook in the preheated oven for 20 minutes.

8. Swaet the onion with the butter. add sliced mushrooms, white wine and chicken stock. reduce and add cream. season and simmer.
9. Remove the thread and slice the chicken. Place on a serving plate.