Stuffed Chicken Breasts With Mustard & White Wine Sauce

And so another year has begun and is now moving along. I am as always thankful for everything, including the weather that might otherwise dampen any mood.....good old January. As always there's food and talking about food to keep me happy.

Chicken breast is not the most flavoursome and therefore requires some ingenuity to bring out its potential. This recipe does just that with the flavours of the stuffing and the bacon wrap combining just swimmingly. With the accompanying smashed potatoes, this is a comforting and wholesome meal. You just have to decide when you would like to indulge.

Stuffed Chicken Breasts
Ingredients:

• 2 Chicken Breasts
• 30g Sun-dried Tomatoes
• 90g Chestnut Mushrooms
• 1tsp Capers 
• 25g Stilton
• 1 Small Shallot
• 1 Garlic Clove
• 1 Egg
• 1tsp Chicken Stock Cube
• 6 Smoked Bacon Rashers 
• 1 Small Chilli

Method:

1. Preheat oven to 200 degrees C
2. With the exception of the chicken breasts, combine all ingredients and blend
3. Using a sharp-tipped knife, slice the chicken breasts flat through the centre and allowing them to just still be held together on one edge to hold the piece together
4. Place the sliced chicken breasts face down on a flat surface and cover with a cling film. Flatten with a wooden mallet or a rolling pin till it is about an inch thick (not too flat or else it will disintegrate during cooking)
5. Arrange bacon strips (3 bacon strips per chicken breast) on a flat surface and place chicken breast on top 
6. Scoop half of stuffing mixture onto each chicken breasts, then close the flaps together before wrapping the bacon strips around them to hold them together
7. Place in oven for 40 minutes, ensuring to turn them over at the 20 minutes half way mark
8. Remove from oven and allow to rest for about 5 minutes before serving.

Sauce
Ingredients:

• 3 tbsps Lime Juice
• 125ml Dry White Wine
• 35ml Double Cream
• 1/2tsp Mustard
• Pinch of Black Pepper
• 1tbsp Fresh Parsley (coarsely chopped)

Method:

1. Into a saucepan, add wine, chicken stock and double cream and bring to boil on low heat, allowing to reduce to a slightly thicker consistency
2. Whisk in mustard and lime juice, and leave to simmer
3. Remove from heat, and serve hot

Accompaniment - Smashed Potatoes

Ingredients:

• 225g Baby Potatoes (unpeeled)
• 1tbsp Butter (salted)

Method:

1. Cut potatoes in halves and boil in salted water until very soft
2. Strain out water in a colander
3. Transfer potatoes into a bowl, add butter and using a fork, crush potatoes ensuring the butter is mixed through

Serves 2

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