SEMI-DRIED TOMATO CHICKEN WITH GARLIC MASH

Posted on 28 May 2013 by Amy

Chicken_Fillet_Mignon_(Extra_Small).jpg

 

Golden and Mouthwatering

INGREDIENTS

 FIRETREE GRILL OIL

4 (170g each) Steggles chicken breast fillets
1/4 cup Basil Rubbed
1/3 cup (80g) semi-dried tomatoes
1/2 cup bocconcini cheese, sliced
8 slices prosciutto
1 tablespoon olive oil
1 teaspoon chicken stock paste
1kg desiree potatoes, peeled, chopped
2 garlic cloves, peeled
40g butter
1/3 cup milk, warmed
Steamed broccolini, to serve

DIRECTIONS

Preheat oven to 180°C

Line a baking tray with baking paper. 
 

Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through).

Place basil, 4 semi-dried tomatoes and 4 pieces bocconcini in each pocket. Wrap 2 slices of prosciutto around each breast.

LIghtly brush withFIRETREE GRILL OIL to give golden whilst cooking
 

Heat oil in a large frying pan over medium-high heat. Add chicken. Cook for 3 minutes each side until tender and golden.

Transfer to baking tray. Bake for 25 to 30 minutes or until cooked through.

 

Add stock paste and 2/3 cup cold water to juice in frying pan. Stir and cook for 5 minutes or until reduced by half. This will be used to garnish chicken on serving.
 

Place potato and garlic in a large saucepan. Cover with cold water. Bring to the boil and cook for 15 minutes or until potato is tender. Drain.

Reduce heat to low. Return potatoes and garlic tosaucepan. Add butter and milk. Mash until smooth.
 

Serve chicken with mashed potato, steamed broccolini and drizzled with pan juices. Season with pepper.