Ingredients
2.2kg chicken breast
400g duxelles of wild mushroom
400g minced chicken
Salt and pepper
400g Monterey Jack cheese, chopped
For the vegetable
1.3kg mashed potatoes
200ml fresh cream
150g butter
400g red peppers
400g yellow peppers
400g green beans
400g carrot
400g courgette
Salt and pepper
Olive oil
For the tomato sauce
Olive oil
Garlic, chopped
30g onions
50g celery
50g carrot
Bouquet garni
400g tomatoes
100ml vegetable stock
80g sliced Jalapeno chilli
Salt and pepper
Method
Make the mushroom duxelles (chop wild mushrooms with a shallot, sauté in butter with mixed herbs, reduce to a paste). Mix the duxelles with the minced chicken and cheese (cheddar will do if you can’t find Monterey Jack).
Make an incision on the side of the chicken breast; season inside with salt and pepper. Stuff the chicken breast with the duxelles mixture. Keep refrigerated.
Peel and dice potatoes, bring to boil with cold water and a little salt. Drain when potato is soft. Mash, add cream and butter. Keep hot.
Prepare the tomato sauce – sauté onions, carrot, celery and garlic with olive oil. Add diced tomatoes, vegetable stock and bouquet garni. Season with salt and pepper. Simmer for 30 minutes, then blend and strain. Keep warm in a bain marie.
Pan-sear the chicken breast until golden brown, then finish in oven for 14 minutes at 180oC.
Blanch the vegetables. Sauté with olive oil, season with salt and pepper.
Plate up with mashed potato, Mexican vegetable and chicken breast on the plate, sauce around. Garnish with a sprig of rosemary
[Originally published in Abu Dhabi Week vol 2 issue 26]
