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Broccoli Cheese Stuffed Chicken With Spinach Patties Recipe

Broccoli Cheese Stuffed Chicken With Spinach Patties Recipe

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Broccoli Cheese Stuffed Chicken With Spinach Patties

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Ingredients:

Serving

2 chicken breasts
4 small broccoli florets, heads only, chopped
4 basil leaves, shredded
4 sun-dried tomatoes, sliced thinly
6 -8 tbsp 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 white wine
1/2 cup water
1 tbsp lemon juice
1 tbsp fresh parsley, finely chopped
1 1/2 tsp instant chicken bouillon granules
2 tsp mild creamy prepared mustard
2 tsp 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 tbsp cream
1/2 tsp instant chicken bouillon granules
3 tbsp parmesan cheese
1 egg, lightly beaten
3/4 cup panko breadcrumbs, flakes

Directions:

Preheat oven to 180°C.
Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.
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.
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.
Sauce.
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.
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.
Spinach:.
Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.
In a small fry pan cook bacon, drain on absorbent paper.
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.
Make sure mixture is cool enough to add egg as you do not want it to cook. Add egg and panko flakes.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	930.59 Kcal (3896 kJ)
Calories from fat	481.61 Kcal
		% Daily Value*
Total Fat	53.51g	82%
Cholesterol	208.31mg	69%
Sodium	1850.84mg	77%
Potassium	2366.39mg	50%
Total Carbs	60.15g	20%
Sugars	10.34g	41%
Dietary Fiber	14.53g	58%
Protein	50.2g	100%
Vitamin C	322mg	537%
Iron	9.8mg	54%
Calcium	1077.2mg	108%

Amount Per 100 g
Calories	98.47 Kcal (412 kJ)
Calories from fat	50.96 Kcal
		% Daily Value*
Total Fat	5.66g	82%
Cholesterol	22.04mg	69%
Sodium	195.85mg	77%
Potassium	250.4mg	50%
Total Carbs	6.37g	20%
Sugars	1.09g	41%
Dietary Fiber	1.54g	58%
Protein	5.31g	100%
Vitamin C	34.1mg	537%
Iron	1mg	54%
Calcium	114mg	108%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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