Broccoli Cheese Stuffed Chicken with Spinach Patties

I came up with this the other night as I had some left over broccoli and prosciutto to use up and they turned out really well. It is not a quick meal like the ones I have been posting lately as you have to stuff the chicken and make the mixture for the spinach so it has a lot more prep time in it. I would say about 30 Min's on the prep longer if you make it for more than 2 people I was only making it for my hubby and I. Cooking time is 30-35 Min's to cook chicken in the oven, the patties can be made while chicken is baking.

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Ingredients

Chicken

2 Chicken breasts
4 Small broccoli florets, heads only, chopped
4 Basil leaves, shredded
4 Sundried tomatoes, sliced thinly
6-8 Tablespoons of 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.)

Sauce

1/2 Cup dry white wine
1/2 Cup water
1 Tablespoon lemon juice
1 Tablespoon fresh parsley, finely chopped
11/2 Teaspoons chicken stock granules
2 Teaspoons mild creamy mustard
2 Teaspoons cornflour
1/2 Cup cream

Spinach

300g Baby spinch leaves
1 Small red onion, chopped finely
1 Clove garlic, crushed
3 Bacon rashers, chopped
3 Tablespoons cream
1/2 Teaspoon chicken stock granules
3 Tablespoons paramesan cheese
1 Egg, lightly beaten
3/4 Cup panko flakes (Japanese breadcrumbs, available at most supermarkets or specialty asain stores.)

Method

1. Pre heat oven to 180 degrees celsius

2. Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.

3. Divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sundried 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.

4. 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

1. Combine wine, water, lemon juice, parsley, stock and mustard in a saucepan. Heat over med high heat, use a whisk if neccesary to combine mustard fully, you don't want lumps.

2. Mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through. Servd with chicken.

Spinach

1. Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.

2. In a small fry pan cook bacon, drain on absorbent paper.

3. 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.

4. Make sure mixture is cool enough to add egg as you do not want it to cook. Add egg and panko flakes.

5 Heat some oil in a pan, using a tablespoon divide mixutre 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.

All photos taken by me unless otherwise stated.