Herb Mozzarella Stuffed Chicken, Field Mushrooms, Coriander Buttered Potatoes with Pea & Mint Purée.

(Serves 2)

Ingredients

- Chicken Breast x2

- Smoked Bacon Rashers x2

- Mozzarella x40g

- Potatoes x2, peeled & thinly sliced

-Coriander x100g

-Field Mushrooms x2, stalk removed outer layer peeled

-olive oil x200ml

-Garlic x3 cloves

-Butter x100g

-Salt 

-Cracked black peppercorns

(for purée)

- Peas x300g

-Mint x100g

-Cream x150ml

-Chicken Stock x100ml 

Method

1. Firstly prepare and cook the potatoes;

Pre-heat the oven to 200 degrees. Put a non-stick tray with 80g of butter inside it, on the

top shelf of the oven and leave to melt ( for around 5 minutes).

Meanwhile, peel the potatoes and then thinly slice them, then rinse off excess starch.

Remove the hot buttered tray from the oven and evenly place the sliced potatoes in the hot butter, make sure that all potatoes are coated well in the hot butter.Season with salt and pepper then return to the oven.

Cook on top shelf for 30 minutes, tossing regularly until cooked throughout and beginning to brown. Turn oven down to 180 degrees and leave in with chicken for 12-15 minutes (until golden brown on top). Finish by mixing in 30g

of coriander, roughly chopped).

2. Stuff, wrap & cook the chicken breast;

Using a fillet knife (long, thin & flexible) pierce a pocket into the chicken from one side nearly through to the other. This will leave a gap within the chicken breast which can now be stuffed with 5g butter, 10g coriander, 20g

mozzarella, a little pinch of sea salt & cracked black peppercorns. Wrap each breast with a rasher of bacon then cook.

Fry the breast in a pan with a little oil on a high heat for 1 minute on either side to seal and give colour (golden brown is ideal).

Then place on a tray and put in the oven for 12-15 minutes on 180 degrees, until piping hot throughout (should be nice and moist in the centre).

3. At the same time roast the field mushrooms;

Peel the outer layer of tough skin off the mushrooms using your fingers and remove

the stalks ( these parts are edible but can be a little tough).

Place the mushrooms skin side down on a tray and plate 5 g of butter on the top.

Sprinkle with a clove and a half of chopped garlic, salt and pepper to season.

Place in oven for 12-15 minutes (with the chicken) until hot and cooked

throughout. Slice lengthways into thick chunks to serve.

4. Make the pea and mint purée;

In a pan add the chicken stock and bring to the boil. Once boiling add the peas

then bring back to the boil, once ready, turn down to a simmer.

Add the cream, salt, pepper and roughly chopped mint to the pan then blend to a

smooth purée ( should be light green, smooth and thick and taste awesome). 

This is now ready to serve.

5. Lastly make the coriander oil for a garnish;

Place the olive oil, 50g roughly chopped coriander, salt, pepper into a blender and combine until mixture has turned dark green. The oil should be a little on the salty side as it is only to be used as a small garnish.

To Serve

In a large bowl ladle the pea and mint purée into the center of the bowl (using your hand move the bowl to evenly distribute the purée around the bottom of the bowl). Place the potatoes in the center of the bowl upon the purée. Slice the chicken in half diagonally and place this on top of the potatoes. Slice the field mushrooms length-ways into chunky strips and roughly scatter upon the chicken. Lastly garnish by drizzling a little coriander oil around the purée. Place a sprig of coriander on the top and serve.

I hope you all enjoy the recipe. Find more of my recipes, hints and tips at http://www.livelikeastudent-eatlikeaking.blogspot.com/. As always I would love to hear feedback and am happy to answer questions or requests. You can now also follow me on twitter @sebbyholmes.