Broccoli Cheese Stuffed Chicken With Spinach Patties

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 chicken breasts
• 4 small broccoli florets, heads only, chopped
• 4 basil leaves, shredded
• 4 sun-dried tomatoes, sliced thinly
• 6 -8 tablespoons gruyere, grated (depends on size of breasts, mine were of a good size so i used 8)
• 4 -6 slices prosciutto (again just depending on size of breast these are just use to secure and i needed 3 per breast)
• 1/2 cup dry wine
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, finely chopped
• 1 1/2 teaspoons instant chicken bouillon granules
• 2 teaspoons mild creamy prepared mustard
• 2 teaspoons cornflour
• 1/2 cup cream
• 300 g baby spinach leaves
• 1 small red onion, chopped finely
• 1 garlic clove, crushed
• 3 slices bacon, chopped
• 3 tablespoons cream
• 1/2 teaspoon instant chicken bouillon granules
• 3 tablespoons parmesan cheese
• 1 egg, lightly beaten
• 3/4 cup panko breadcrumbs, flakes (japanese breadcrumbs, available at most supermarkets or specialty asain stores.)

Recipe

• 1 preheat oven to 180°c.
• 2 open out chicken breasts, using a meat mallet pound each breast until of equal thickness.
• 3 divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sun-dried tomato, finally press cheese firmly over tomato to form a small mound. fold breasts over to enclose filling and wrap prosciutto around each breast to secure.
• 4 place breasts in a lightly oiled oven proof dish and cook in pre-heated oven for 30-35 min's or until chicken is cooked through.
• 5 sauce.
• 6 combine wine, water, lemon juice, parsley, stock and mustard in a saucepan. heat over med high heat, use a whisk if necessary to combine mustard fully, you don't want lumps.
• 7 mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through. serve with chicken.
• 8 spinach:.
• 9 heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.
• 10 in a small fry pan cook bacon, drain on absorbent paper.
• 11 combine spinach, onion, garlic, bacon, cream, stock and cheese, in a microwave safe bowl, stir well. microwave for about 1 minute to melt cheese, stir again.
• 12 make sure mixture is cool enough to add egg as you do not want it to cook. add egg and panko flakes.
• 13 heat some oil in a pan, using a tablespoon divide mixture into roughly 4 equal parts. take spoonful of mixture add to pan press down to form a pattie shape and cook until browned on both sides.
• 14 to serve: place chicken on a plate, spoon some sauce over, garnish with a basil leaf, place patties on plate and garnish with kumara curls if desired.
• 15 kumara curls: if you wanted to do this just peel kumara, then using a vegetable peeler peel kumara into strips, heat some oil in a pan (about 1/4 inch deep). add kumara and fry until it curls up and is crisp.