Chicken Favourites, p. 46
200 g (7 oz) asparagus spears, trimmed and
halved
4 large chicken breast fillets
100 g (3 ½ oz) semi-dried (sun-blushed)
tomatoes
100 g (3 ½ oz) mild goat’s cheese, sliced
50 g (1 ¾ oz) butter
375 ml (1 ½ cups) chicken stock
2 zucchini (courgettes), cut into 5 cm (2
inch) batons
250 ml (1 cup) cream
8 spring onions (scallions), thinly sliced
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| Veggiezzzzz! |
Cook asparagus in a saucepan of boiling water for 1-2
minutes until tender, then drain.
Pound each chicken breast between two sheets of plastic
wrap with a mallet or rolling pin until 1 cm (1/2 inch) thick. Divide the
tomato, goat’s cheese and most of the asparagus pieces among the breasts. Roll
up tightly lengthways, securing with toothpicks.
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| The rolling part is hard - these have a lot of stuffins in them. |
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| I also had a hard time with this because Ken's was out of boneless chicken breasts so I had to accomplish this recipe with six chicken thighs instead. |
Heat the butter in a large frying pan over medium heat.
Add the chicken, and brown on all sides. Pour in the stock, then reduce the
heat to low. Cook, covered, for 10 minutes, or until the chicken is cooked
through. Remove the chicken and keep warm.
Meanwhile, bring a saucepan of lightly salted water to
the boil. Add the zucchini and remaining asparagus and cook for 2 minutes, or
until just tender. Remove from the pan.
Whisk the cream into the stock in the frying pan. Add
the spring onion and simmer over medium-low heat for 4 minutes, or until
reduced and thickened.
To serve, cut each chicken roll in half on the diagonal
and place on serving plates. Spoon on the sauce and serve with the greens.
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| Look at all that wonderful cream sauce! |
My Rating: 4/5 "Creamy deliciousness! Despite the difficulty of fitting all of the stuffin into the chicken, the overall result is really tasty - just a little sweet thanks to the tomatoes, but very robust thanks to the goat cheese. The sauce-covered veggie side is also really satisfying. Enjoy!"
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