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Name: Chicken Breasts Stuffed with Prawns And Ginger
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Butter and clarified butter; 500 g Spinach; 2 tb Redcurrant jelly; 4 Corn-fed chicken breasts; Salt; pepper and nutmeg; 2 md Artichokes; 80 g Leek; finely shredded; 20 cl Brown chicken stock; 12 md Uncooked prawns; shelled; 80 g Carrot; finely shredded; 4 cl Raspberry vinegar; 1 tb Ginger root; shredded

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INGREDIENTS

Butter and clarified butter
500 g Spinach
2 tb Redcurrant jelly
4 Corn-fed chicken breasts
Salt; pepper and nutmeg
2 md Artichokes
80 g Leek; finely shredded
20 cl Brown chicken stock
12 md Uncooked prawns; shelled
80 g Carrot; finely shredded
4 cl Raspberry vinegar
1 tb Ginger root; shredded

Servings

INSTRUCTIONS

Remove the fillet from each breast and set aside. Make a long incision in the breast to form a pocket and add salt to the inside. Sweat the ginger in the butter and redcurrant jelly, add the carrot and leek, season and set aside to cool. When cool, divide into four and use to line the inside of each chicken breast. Arrange three prawn tails on top of the mixture and close up the pocket. Carefully beat the chicken fillets and cover each breast with a beaten fillet. Roll each breast in cling film and put in the fridge for 1 hour. Pre-heat the oven to 200C/400F/gas6. In an ovenproof dish, pan fry the breasts in clarified butter for about a minute to seal, then place the pan in the oven for 8 minutes or until the juices run clear when tested with a skewer. Remove the chicken from the pan and keep warm. Drain off any fat from the pan and add the ginger trimmings. Deglaze with raspberry vinegar, add the chicken stock and reduce to a third. Whisk in a little butter and pass through a fine sieve. Carefully remove the stalk from the artichoke by breaking it off intact. Working around the artichoke with a sharp knife, remove the leaves. Take a slice from the top and bottom to leave a cylinder. Using a smaller knife, trim the corners from top and bottom, leaving a smooth-sided disk or lozenge shape. Using a spoon, remove the woody centre of the artichoke and discard, and rub half a lemon over all the cut sides to prevent discolouration. Slice artichoke into 1/4" slices and place in a bowl of water and lemon juice until ready to use. Melt some butter in a pan and toss the artichoke until al dente. Season with salt and pepper. Remove stalks from the spinach and wash thoroughly. Melt a little butter in a separate pan, add prepared spinach and fry gently until wilted. Season with salt and nutmeg. Remove and press lightly into circular metal scone cutters. Slice the chicken and arrange as a fan on the plate. Arrange the artichoke and spinach alongside, carefully removing scone cutters. Pour the sauce over and serve.

NOTES

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Chicken Breasts Stuffed with Prawns And Ginger

Butter and clarified butter
500 g Spinach
2 tb Redcurrant jelly
4 Corn-fed chicken breasts
 Salt; pepper and nutmeg
2 md Artichokes
80 g Leek; finely shredded
20 cl Brown chicken stock
12 md Uncooked prawns; shelled
80 g Carrot; finely shredded
4 cl Raspberry vinegar
1 tb Ginger root; shredded

Remove the fillet from each breast and set aside. Make a long  incision in the breast to form a pocket and add salt to the inside.    Sweat the ginger in the butter and redcurrant jelly, add the carrot  and leek, season and set aside to cool. When cool, divide into four  and use to line the inside of each chicken breast. Arrange three  prawn tails on top of the mixture and close up the pocket. Carefully  beat the chicken fillets and cover each breast with a beaten fillet.  Roll each breast in cling film and put in the fridge for 1 hour.    Pre-heat the oven to 200C/400F/gas6. In an ovenproof dish, pan fry the  breasts in clarified butter for about a minute to seal, then place  the pan in the oven for 8 minutes or until the juices run clear when  tested with a skewer. Remove the chicken from the pan and keep warm.  Drain off any fat from the pan and add the ginger trimmings. Deglaze  with raspberry vinegar, add the chicken stock and reduce to a third.  Whisk in a little butter and pass through a fine sieve.    Carefully remove the stalk from the artichoke by breaking it off  intact. Working around the artichoke with a sharp knife, remove the  leaves. Take a slice from the top and bottom to leave a cylinder.  Using a smaller knife, trim the corners from top and bottom, leaving  a smooth-sided disk or lozenge shape. Using a spoon, remove the woody  centre of the artichoke and discard, and rub half a lemon over all  the cut sides to prevent discolouration. Slice artichoke into 1/4"  slices and place in a bowl of water and lemon juice until ready to  use. Melt some butter in a pan and toss the artichoke until al dente.  Season with salt and pepper.    Remove stalks from the spinach and wash thoroughly. Melt a little  butter in a separate pan, add prepared spinach and fry gently until  wilted.    Season with salt and nutmeg. Remove and press lightly into circular  metal scone cutters.    Slice the chicken and arrange as a fan on the plate. Arrange the  artichoke and spinach alongside, carefully removing scone cutters.  Pour the sauce over and serve.

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Nutrition

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Serving Size: 1 Serving (1049g)
Recipe Makes: 1 servings

Calories: 329
Calories from Fat: 26 (8%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 1166.2mg		40 %
Potassium 3515.8mg		93 %
Total Carbohydrate 66.8g		20 %
	Dietary Fiber 31.9g	128 %
	Sugars, other 34.8g
Protein 21.7g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 329

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