Fig Stuffed Chicken with Buttered Asparagus and Carrots

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A hearty serving of chicken and figs paired with tasty veggies that even kids will be willing to eat.

Preparation Time: 2 minutes
Cooking Time: 10 minutes
Serves 3

INGREDIENTS
FOR THE VEGETABLES
15 grams butter
200 grams green asparagus, bias cut, blanched
150 grams Carrots, cut into strips, blanched
Salt and pepper, to taste

FOR THE CHICKEN
100 grams dried figs, finely chopped
1 bar of cheddar cheese, cut into strips
250 grams bacon
1 whole chicken breast, flattened
Salt and pepper, to taste
Fresh Rosemary, finely chopped, to taste
1 tablespoon of extra-virgin olive oil
30 grams butter
150 grams red seedless grapes, quartered
1 cup chicken broth, rich, reduced
¼ cup all purpose cream
50 grams of butter

PROCEDURE
FOR THE VEGETABLES
1. Blanch the vegetables in boiling salted water for 30 seconds
2. Heat up the butter, add the vegetables afterwards and toss briefly.
3. Season with salt and pepper

FOR THE CHICKEN
1. Butterfly chicken breast and flatten again, using a mallet.
2. Season on both sides with salt, pepper and chopped rosemary
3. Spread cling wrap on a chopping board, arrange the bacon in an overlapping pattern.
4. Place the flattened chicken on the bacon, spread finely chopped figs evenly in the
center, add the cheddar strips on top of the figs.
5. Tightly roll cling wrap closed, then steam or poach in chicken stock until cooked, for
about 10 to 12 minutes.
6. In a frying pan, melt the remaining butter. Take your poached chicken and brown the
outside, over medium to high heat. Set aside and let rest for 3 minutes before slicing.

FOR THE SAUCE
1. Put the cream, chicken broth, grapes and butter into the blender, puree until smooth in consistency
2. Strain the liquid into the pan.
3. Simmer while stirring continuously until the liquid thickens.
4. Whisk in the remaining butter at a very low heat.

This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.