Chicken parcel surprise
Masterchef New Zealand - Chicken parcel surprise
Recipe by Kelly Young
1 chicken Maryland
1 chicken breast, diced
10 button mushrooms, roughly chopped
2 shallots, finely diced
1/4 cup pinenuts, toasted
1 tsp Dijon mustard
Red wine sauce
1/2 cup red wine
1 cup chicken stock
2 Tbs balsamic vinegar
2 tbs butter
2 tbs thyme leaves, finely chopped
Broccoli puree
1 cup chicken stock
1 cup broccoli, chopped
2 shallots, finely diced
1 Pre heat oven to 180ýC.
2 Debone chicken Maryland and set aside.
3 Place the chicken breast in a food processor and process until
minced. Place in a large bowl.
4 Heat an oiled frying pan over a medium heat, sauté the
mushrooms and shallots until soft, season with salt and pepper.
Place in the bowl with the minced chicken, add the pinenuts and
Dijon and stir to combine. Place this stuffing into the chicken
Maryland, roll in a ball and season, wrap tightly with cling film
then foil. Place in a saucepan of water and place over a medium
heat, bring to the boil, then reduce to a simmer, simmer for 15
minutes, take out, unwrap and place on an oven tray, drizzle with
olive oil and cook in the oven for 15-20 minutes or until browned
and cooked.
5 For the red wine sauce, place the red wine, chicken stock and
balsamic in a saucepan, place over a medium heat and allow to
simmer until reduced by half. Add the butter and thyme, whisk and
cook a further few minutes, season.
6 For the broccoli puree, place the chicken stock in a saucepan,
place over a medium heat, add broccoli and shallots, simmer for
8-10 minutes or until soft, spoon into blender and blend to a
puree, season.
7 Spoon red wine sauce onto a serving plate, top with the chicken
with broccoli puree to the side.
Please note - This recipe is untested in the MasterChef kitchen.
