Ingredients
- 6 x 250g Kiev-cut chicken breast fillets
- 50g roasted walnuts
- 50g good brie
- 1 dessert spoon olive oil
- 1 tbsp Worcestershire sauce
- 2 free-range eggs
- 1 good pinch salt and pepper
- 100g rice flour
- 1 free-range egg (extra)
- 200g rolled quinoa*
- 600g potato mash
- 1 zucchini
- 1 broccoli
- 100g baby spinach leaves
Method
Method
· Preheat oven to 190C.
· Separate tenderloins from chicken breast fillets, then cut a small slit in the side of the breast fillet to put the mixture into.
· For the mixture, puree chicken tenderloins, roasted walnuts, brie, olive oil, Worcestershire sauce and 2 eggs in food processor. Puree until chicken has taken on a mousse form.
· Fill the breast fillets with equal amounts of the walnut and brie mixture.
· Dust chicken pieces in rice flour, then roll in egg, and finally in rolled quinoa flakes, pressing lightly.
· Heat a small amount of vegetable oil in a pan and seal chicken until golden in colour. Place on an oven tray. Bake in oven for approximately 12 minutes or until just firm to touch.
· To serve, place equal amounts of creamy mashed potato on six plates, top with steamed green vegetables, slice the chicken in half and criss-cross atop the vegetables.
