Mozzarella Stuffed Chicken with Creamy Pesto Sauce.
Chicken breast stuffed with mozzarella and basil and wrapped in ham. Served with a creamy basil pesto sauce.
Ingredients
- 2 Chicken Breasts
- 4 Slices of Prosciutto
- Ball of Mozzarella
- 2 Packets of Basil
- Small Handful of Pine Nuts
- 1 Garlic Clove crushed
- Large handful of Parmesan
- 150 g of Mascarpone around half a tub
- Splash of milk optional
- Packet of Asparagus around 18 spears
- 1 Courgette
- Olive Oil
- Salt & Pepper
Instructions
- Place the chicken breasts in between two sheets of cling film. Using a rolling pin, roll the chicken breasts until flattened out. They should be the same thickness all over, around 1cm. Season with salt and pepper
- Slice the mozzarella into thick slices. Place along the centre of each chicken breast, add 5 basil leaves and roll the chicken breasts up into a sausage shape, tucking in the ends. Wrap the chicken in prosciutto. Be sure to roll as tight as you can at this stage so the chicken stays together.
- Now wrap the chicken in clingfilm. The best way to do it is to place the chicken sausage at the edge of a square of clingfilm and roll it up, ensuring to keep it tight. Twist the ends of the cling film very tightly and tie with some string. Ensure that there are no gaps or holes. Place the chicken in the fridge for 30 minutes to firm up.
- Meanwhile, make the Creamy Pesto Sauce. Put the garlic clove and a pinch of salt in a a pestle and mortar. Bash until it is a paste. Add the basil, pine nuts and parmesan and bash until it has broken down. Taste and adjust according to your preference, adding more of any ingredient. Once it is to your taste, stir in around 2 tablespoons of olive oil.Mix the pesto with the mascarpone to make a creamy sauce, adding a splash of milk if needed to loosen the sauce. Warm in a small pan over a low heat, being careful not to over heat it.
- Bring a pan of water to a gentle simmer. It is important that the water is not boiling or the chicken will dry out before being cooked through. Add the chicken ballotine and simmer for 20-25 minutes depending on the size of the chicken breast.
- Heat a griddle pan to a high heat. Slice half the courgette lengthways very thinly using a mandolin or sharp knife. Slice the rest into thicker slices, scoring a cross pattern into the flesh. Brush the asparagus and courgette pieces with a little oil and season with salt and pepper.
- Cook the Asparagus on the griddle for around 5 minutes. Cook the thicker courgette pieces for 3 minutes each side until charred and the thin slices for 1 minute each side.
- When the chicken is cooked, heat a frying pan on a high heat. Remove the chicken from the cling film. Fry the chicken in the pan in a little oil until the prosciutto is crisp. Allow the chicken to rest for a few minute and then slice into thick rounds.
- Arrange the vegetables on the plate, top with the sliced chicken and pour over the creamy pesto sauce.
