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Broccoli Cheese Stuffed Chicken With Spinach Patties



Preheat oven to 180C.
Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.
Divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sun-dried tomato, finally press cheese firmly over tomato to form a small mound.
Fold breasts over to enclose filling and wrap prosciutto around each breast to secure.
Place breasts in a lightly oiled oven proof dish and cook in pre-heated oven for 30-35 Min's or until chicken is cooked through.
Combine wine, water, lemon juice, parsley, stock and mustard in a saucepan.
Heat over med high heat, use a whisk if necessary to combine mustard fully, you don't want lumps.
Mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through.
Serve with chicken.
Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.
In a small fry pan cook bacon, drain on absorbent paper.
Combine spinach, onion, garlic, bacon, cream, stock and cheese, in a microwave safe bowl, stir well.
Microwave for about 1 minute to melt cheese, stir again.
Make sure mixture is cool enough to add egg as you do not want it to cook.
Add egg and panko flakes.
Heat some oil in a pan, using a tablespoon divide mixture into roughly 4 equal parts.
Take spoonful of mixture add to pan press down to form a pattie shape and cook until browned on both sides.
To Serve: Place chicken on a plate, spoon some sauce over, garnish with a basil leaf, place patties on plate and garnish with kumara curls if desired.
Kumara curls: If you wanted to do this just peel kumara, then using a vegetable peeler peel kumara into strips, heat some oil in a pan (about 1/4 inch deep).
Add kumara and fry until it curls up and is crisp.