This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

 

Ingredients:

Stuffing

250g chestnut mushrooms (cut up small)

400g baby spinach

200g cream cheese

Chicken filets x 4

200g prosciutto ham

Black pepper to season

 

Celeriac and potato mash 

1 celeriac (cut into bite size chunks)

8 large potatoes (cut into bite size chunks)

2 tablespoons of butter

4 tablespoons of semi skimmed milk

1/2 Handful of chopped flat leaf parsley

Salt and white pepper to taste

 

Vegetables 

400g asparagus

400g baby carrots

400g tender stem broccoli

 

Gravy 

1 small onion diced

1 clove of garlic crushed

1 tablespoon of tomato puree

1 1/2 pints of chicken stock

2 sprigs of garlic picked

 

Method

First of all preheat the oven to 180.

Then move onto the stuffing – this can be also done the day before to save time. In a large pan fry off the spinach in a little oil and water and season with salt and pepper. Allow to wilt and withdraw from the frying pan into a small bowl.

Bring back to the heat add a knob of butter and a little oil to fry the mushrooms season with salt and pepper. Cook for 2 – 3 minutes and allow to cool.

For the chicken: cut down the middle and butterfly and gently pat out. Smear 2 tablespoons of cream cheese to each fillet. Add 2 tablespoons of spinach and mushrooms at the start of the chicken. Place 3 rashers of prosciutto ham on a board or large plate and roll (chefs tip: add 3 cocktail sticks into the chicken – top, middle & bottom – this will help keep its shape)

Once completed, heat a large pan and add a drizzle of oil to it. Add the chicken, season with black pepper. Cook for 5 minutes each side and transfer to an oven proof dish and cook for a further 10.

 

The Gravy

In the same frying pan add diced onion, garlic, rosemary and tomato purée.

Add chicken stock, bring to the boil and thicken with preferred gravy mix.

 

Vegetables

In a sauce pan bring 1 pint of salted water to the boil. Add carrots and cook for 3 mins, add broccoli and cook for a further 2 minutes, add asparagus and cook for a further 2 minutes. Strain and bring back to the heat to keep warm. Once the potatoes are cooked add a little milk and butter – for extra colour add the chopped parsley.

The chicken will be ready when everything else is and it will leak some juice – add to the gravy for extra flavour. Transfer to a chopping board and allow to rest for a few minutes.

 

The Presentation 

Add the mash to the plate. Arrange the vegetables on the plate. Slice the chicken to your liking and place on top of the mash, drizzle the gravy as required and garnish with some picked parsley and fresh rosemary.

Enjoy!

For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email:    paulwatters35@gmail.com