Recipes
Breast Fillet with Mint Stuffing
4
30 min
30-35 min
Rating:
Ingredients
|
- 4 Lilydale Skinless Chicken Breast Fillets
- 1 parsnip peeled and cut into batons
- 8 green asparagus cut in half
- 4 cherry tomatoes, roasted in the oven for 4 minutes
- 8 chives cut into batons
- 1 teaspoon butter
- Extra Virgin Olive oil
- Sea salt and black pepper
- 4 slices white bread
- 20ml olive oil
- 10 fresh mint leaves chopped
- 10 grams grated paramesan cheese
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon cream
- Good pinch of sea salt
- Pepper to season
- 1/2 large cauliflower (about 350-400g)
- 50g unsalted butter
- 50ml extra virgin olive oil
- cream as required (approximately 250ml)
|
Method for Stuffing
|
| 1 |
Place all ingredients into blender or processor and whiz until well blended. |
| 2 |
Roll out a 15 inch sheet of aluminium foil or cling wrap and spread stuffing in the centre. Work stuffing a cylindrical or sausage shape and roll up in the foil or wrap tightly. Chill well to firm up, preferably overnight. |
Method for Chicken
|
| 1 |
Place the chicken breast on a clean board. |
| 2 |
Take stuffing out of wrap or foil. Slice a piece of breast and insert a small amount of the mint stuffing under the skin, oil the top of the breast and season with salt and pepper. |
| 3 |
Place the chicken breast on a tray and into oven pre-heated to 190ºC. Bake 30-35 minutes, remove from the oven and rest. |
|
Method for Cauliflower Puree
|
| 1 |
Make the cauliflower puree while the chicken is cooking. |
| 2 |
Sweat down the cauliflower with butter and oil until tender in a saucepan. |
| 3 |
Add cream to 1/3 of the way up the cauliflower and bring to a simmer. Cook for a further 5 minutes. |
| 4 |
Strain the cauliflower with a little of the cream in a blender or food processor and blen until very smooth. adding the cream if needed to make a smooth puree. |
| 5 |
Season and keep warm. |
|
Method for Garnish
|
| 1 |
In a meduim to hot pan heat 30ml of olive oil. Place parsnip batons in the pan and cook for a minute. |
| 2 |
Add 1 tbsp of butter and contiue cooking parsnip until tender, then add the asparagus and halved cherry tomatoes. |
| 3 |
Be careful not to burn the butter by adding a few drops of water and if needed turning down the heat. |
| 4 |
After 2-3 minutes or once all cooked remove from pan and place on a plate with paper towels to absorb the oil. |
| 5 |
Place both the parsnip and asparagus in a bowl and add the chive batons, seasoning and drizzle with extra virgin olive oil. |
| 6 |
|
|
|
Serving
|
| 1 |
When the puree and garnish is ready, slice the chicken breast. Place a spoon of the cauliflower puree on the top end of the plate, then the parsnips and asparagus mix. Next place the slices chicken breast on top of the tomato, drizzle with olive oil and serve. |
|
If you’ve got a recipe of your own that you’d like to share let us know! You could be featured on this website. Simply click on the button below, enter the recipe details and upload a picture.
Be the first to hear about the latest competitions, new products and information from Lilydale.
