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Stuffed Chicken Breast Wrapped in Pancetta


Stuffed Chicken Breast Wrapped in Pancetta
Recipe by Eliott Brookes

WINE MATCH: Daniel le Brun Blanc de Blanc

Preparation Time: 10 minutes
Cooking Time: 30 Minutes
Serves 2

Stuffed Chicken Breast

50g ricotta cheese

50g parmesan, finely grated

4 olives, chopped

6 pistachio nuts, chopped

8 basil leaves, chopped

Freshly ground black pepper

6 strips pancetta

1 chicken breast

2 large spinach leaves, blanched, refreshed, patted dry

Tomato Sauce

50ml olive oil

2 large shallots, peeled, finely diced

2 cloves smoked garlic

3 large vine ripened tomatoes, peeled, cores and seeds removed, chopped

1 cup Campbells Real Chicken stock

6 basil leaves

25ml chilli oil

Mashed Potatoes

2 large Agria potatoes, peeled and chopped

100g butter

50ml cream

½ cup parmesan cheese, finely grated

Salt and ground white pepper, to taste

Drizzle of truffle oil

Vegetables

15ml macadamia oil

6 Brussels sprouts, finely sliced

200g red cabbage, finely sliced

3 strips pancetta, chopped into large pieces

6 small basil leaves, to serve

 

1. Preheat oven to 200°C.

2. To make the chicken stuffing, combine the ricotta, parmesan, olives, pistachios and basil in a bowl and mix well to combine. Season to taste with black pepper. Refrigerate until required.

3. To stuff the chicken, lay 2 sheets of cling film on a bench, overlapping. Lay the strips of pancetta, slightly overlapping, on the cling film. Butterfly the chicken breast and beat with a tenderiser or rolling pin until the breast is an even thickness of 1cm all over. Lay the chicken breast in the centre of the pancetta and cover with half of the spinach leaves.

4. Place a spoon of the stuffing in the centre of the chicken breast. Roll up the pancetta so that the chicken and stuffing are completely encased. Wrap tightly in the cling film to form a cylinder and tie tightly at the ends. Refrigerate until required.

5. Bring a pot of salted water to the boil and then reduce to a simmer. Place the chicken parcel in the water and simmer for 10-15 minutes, depending on the size of the breast. Remove from the water and unwrap the parcel. Transfer the chicken to an oven tray and place in the oven for 10 minutes, or until the chicken is cooked through and the pancetta is crisp.

6. To make the tomato sauce, place the olive oil in a saucepan and place over medium heat. Add the shallots and garlic and cook gently until softened. Add the tomatoes and Campbells Real Chicken stock and simmer until the tomatoes are tender and have lost their raw flavour. Once the tomatoes are cooked, add the basil and parmesan and stir through. Transfer to a blender and blend until smooth. Place the sauce back in a saucepan and reduce the liquid by two thirds. Add the chilli oil and remove from the heat.

7. To make the mashed potatoes, place the potatoes in a saucepan of salted water and bring to the boil. Boil until the potatoes are tender, then strain and pass through a drum sieve or ricer. Return the mashed potatoes to a clean saucepan and place over low heat. Add the butter, cream and parmesan cheese and mix in until the cheese is melted. Add a few drops of truffle oil to taste. Season to taste with salt and white pepper.

8. To prepare the vegetables, heat a large frying pan over medium high heat and add the macadamia oil. Add the Brussels sprouts, cabbage and pancetta and fry until the cabbage is al dente. Season to taste and remove from the heat.

9. To serve, place a large quenelle of mashed potato to one side of a serving dish and spoon a little of the tomato sauce on the opposite side of the plate. Slice the chicken into medallions and place 2-3 pieces on the tomato sauce. Place a large spoon of the vegetables to one side of the chicken and finish the dish with a few small basil leaves on top.

This recipe is untested in the MasterChef NZ kitchen

 




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