I came up with this the other night as I had some left over broccoli and prosciutto to use up and they turned out really well. It is not a quick meal like the ones I have been posting lately as you have to stuff the chicken and make the mixture for the spinach so it has a lot more prep time in it. I would say about 30 Min’s on the prep longer if you make it for more than 2 people I was only making it for my hubby and I. Cooking time is 30-35 Min’s to cook chicken in the oven, the patties can be made while chicken is baking.

Ingredients

Chicken

2 Chicken breasts
4 Small broccoli florets, heads only, chopped
4 Basil leaves, shredded
4 Sun-dried tomatoes, sliced thinly
6-8 Tablespoons of Gruyere, grated (Depends on size of breasts, mine were of a good size so I used 8 Tablespoons)
4-6 Slices prosciutto (again just depending on size of breast these are just use to secure and I needed 3 per breast)

Sauce

1/2 Cup dry white wine
1/2 Cup water
1 Tablespoon lemon juice
1 Tablespoon fresh parsley, finely chopped
11/2 Teaspoons chicken stock granules
2 Teaspoons mild creamy mustard
2 Teaspoons cornflour
1/2 Cup cream

Spinach

300g Baby spinach leaves
1 Small red onion, chopped finely
1 Clove garlic, crushed
3 Bacon rashers, chopped
3 Tablespoons cream
1/2 Teaspoon chicken stock granules
3 Tablespoons Parmesan cheese
1 Egg, lightly beaten
3/4 Cup panko flakes (Japanese breadcrumbs, available at most supermarkets or specialty Asian stores.)

Method

1. Pre heat oven to 180 degrees Celsius

2. Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.

3. 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.

4. 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.

Sauce

1. 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.

2. 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.

Spinach

1. Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.

2. In a small fry pan cook bacon, drain on absorbent paper.

3. 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.

4. Make sure mixture is cool enough to add egg as you do not want it to cook. Add egg and panko flakes.

5 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.

All photos taken by me unless otherwise stated.