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Herb-stuffed chicken with cauliflower puree

Name: Herb-stuffed chicken with cauliflower puree
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 5 chicken breast fillets; 12 fresh basil leaves; 1 tablespoon olive oil; 1 eggwhite; 12 thin prosciutto slices; 1 small cauliflower, broken into florets; 2 cups (500ml) milk; 3 vine-ripened tomatoes, peeled, seeds removed, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 2 teaspoons finely chopped flat-leaf parsley; 1 tablespoon finely chopped tarragon; 2 tablespoons pitted black olives, sliced

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25m

20m

Herb-stuffed chicken with cauliflower puree

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by delicious. team

delicious. team

Oct 03, 2015

Cauliflower puree is a creamy, nutrient-packed alternative to potato mash.

5 chicken breast fillets
12 fresh basil leaves
1 tablespoon olive oil
1 eggwhite
12 thin prosciutto slices
1 small cauliflower, broken into florets
2 cups (500ml) milk

Sauce vierge

3 vine-ripened tomatoes, peeled, seeds removed, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
2 teaspoons finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
2 tablespoons pitted black olives, sliced

Method

1.

Roughly chop 1 chicken breast and blend in a food processor with basil, oil, eggwhite, and salt and pepper until smooth. Make a cut through the centre of remaining chicken breasts and open out. Divide filling among each breast then roll up to enclose. Lay 3 overlapping prosciutto slices on a piece of plastic wrap. Place a chicken breast in the centre of the prosciutto and wrap tightly, securing ends of plastic wrap with kitchen string. Repeat with remaining prosciutto and chicken breasts, then chill for 30 minutes.
2.

Remove plastic wrap from chicken and place on a baking tray. Place cauliflower in a baking dish, pour over milk and season with salt and pepper. Place cauliflower and chicken in a steamer set above a pan of boiling water and cook for 18 minutes or until chicken is cooked and cauliflower is tender.
3.

Meanwhile, combine sauce vierge ingredients, season well and set aside.
4.

Whiz cauliflower in a blender, adding enough of the milk to make a smooth puree. To serve, slice each chicken breast into 5 pieces. Serve chicken on cauliflower puree and spoon over sauce vierge.