Stuffed Chicken Breast(Jong-gil Yoo)

 Ingredients

Chicken breast - 200gm
Shallots - 20gm
Asparagus
Baby carrots
Sundried tomato halves - 16 ea
butter - 40g
buttom mushrooms, sliced - 200g
chicken stock - 100ml
full cream
baby potatoes
cloves garlic, crushed - 4ea
rosemary, chopped - 10g
olive oil - 20ml
salt - 5tsp
black pepper - 2 tsp
parsley, chopped - 20g

Method of preparation

1. Preheat oven to 200C
2. Flatten the chicken breasts, season with salt and pepper, and place two pieves 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. Swear the onion with the butter. Add slived 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 20minutes.
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.