My lovely fig tree is still fruiting away so I decided to make something savoury this time. This recipe was inspired by Aunty D, he is so lovely ( also see Aunty D's Summer Sangria) and I think he is my new cooking muse.
So Aunty D served me a lovely dinner of chicken breasts wrapped in prosciutto, baby new potatoes with green olives and bay leaves and a delectable salad with figs.
Here is my spin......
Chicken breasts stuffed figs and brie wrapped in prosciutto with a burnt butter, sage sauce
4 x single chicken breasts
4 x slices of prosciutto
4 x figs
4 slices of brie
14 x sage leaves
40g butter
1/2 a lemon
1 kilo dutch cream potatoes
20g butter - for the mash
3 tablespoons cream
1 egg
2 x bunches of asparagus
Toothpicks
Salt and pepper
Preheat the oven to 200 or 180 for a fan forced oven.
Take each chicken breast and with a paring knife slice a pocket into it. Be careful not to go all the way through the chicken as the filling will fall out.
Dice the figs and slice the camembert lengthwise.
Wash and peel the spuds, cut into cubes and put into a pot of salted cold water, place onto the stove and bring to a slow boil. Spuds retain more flavour when they are boiled from cold water rather than being put into boiling water straight away. This goes for all root vegetables. It takes much longer to cook this way but the difference in flavour makes it worth it.
Take each chicken breast and stuff with the brie and figs. Wrap each breast with a slice of prosciutto and secure with toothpicks.
Pan fry the chicken breasts until they are browned and then place into the oven for 15 minutes.
In the same pan that the chicken was cooked in add the butter and sage leaves. Cook butter until it foams. Once it has foamed, take it off the heat.
When the potatoes are cooked, drain and mash. Crack in the egg, add cream and butter, season to taste and mash again. Set aside. Place the asparagus in glass dish and boil a kettle. Pour boiling water into glass dish with asparagus. This cooks it perfectly without it going mushy or losing any of it's gorgeous flavour. Leave in the boiling water for no more than three minutes. Take the chicken out of the oven. Squeeze the lemon into the butter sauce.
So Aunty D served me a lovely dinner of chicken breasts wrapped in prosciutto, baby new potatoes with green olives and bay leaves and a delectable salad with figs.
Here is my spin......
Chicken breasts stuffed figs and brie wrapped in prosciutto with a burnt butter, sage sauce
4 x single chicken breasts
4 x slices of prosciutto
4 x figs
4 slices of brie
14 x sage leaves
40g butter
1/2 a lemon
1 kilo dutch cream potatoes
20g butter - for the mash
3 tablespoons cream
1 egg
2 x bunches of asparagus
Toothpicks
Salt and pepper
Preheat the oven to 200 or 180 for a fan forced oven.
Take each chicken breast and with a paring knife slice a pocket into it. Be careful not to go all the way through the chicken as the filling will fall out.
Dice the figs and slice the camembert lengthwise.
Wash and peel the spuds, cut into cubes and put into a pot of salted cold water, place onto the stove and bring to a slow boil. Spuds retain more flavour when they are boiled from cold water rather than being put into boiling water straight away. This goes for all root vegetables. It takes much longer to cook this way but the difference in flavour makes it worth it.
Take each chicken breast and stuff with the brie and figs. Wrap each breast with a slice of prosciutto and secure with toothpicks.
Place some mash on the place, put the chicken on the mash, stand the asparagus over the chicken and drizzle with the sauce. Make sure to get some sage leaves on each plate as they should be delicious.
This is a yummy pretty simple dinner to make. The most complicated part is in the preparation and even that is simple. All up this took me about 45 minutes to make. It's an uber yummy dinner to make and the little bit of extra effort makes it a winner for a week night dinner.
Peace,
Teapot Lou
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