Artichoke & Parmesan Stuffed Chicken Breasts with Italian Potatoes and Chicken Jus
- 4 Chicken breasts
- 6 sage leaves
- 1 lemon, zest only
- 1x 400g tin artichoke hearts, strained (and squeezed dry)
- 150gm grated parmesan
- 1 egg white
- 50gm fresh bread crumbs
- Salt and pepper
Preheat oven to 200°C.
In a processor place all the ingredients except for the chicken breasts and whizz till a firm paste forms.
Make a slit lengthways in the chicken breasts and pipe or spoon the stuffing inside.
Heat a frying pan till very hot and place the stuffed breasts, skin side down first, until browned and repeat process on other side.
Finish cooking them in the oven, approx 15 minutes.
- 4 large potatoes
- Canola oil
- Sea salt
Peel 4 or more large potatoes and cut into 2cm x2cm cubes, cook in boiling water till firm but cooked.
Strain and refresh under cold water and set aside to dry, using kitchen towel.
Deep fry the cubes in canola oil, and sprinkle with sea salt and rosemary.
- 1 litre of bought or homemade chicken stock
- 1 onion, roughly chopped, skin on
- 2 sticks celery, roughly chopped
- 1 carrot, roughly chopped, skin on
- 2/3 clove garlic
- 3 or 4 whole peppercorns
- 2 tablespoons tomato paste
- Chicken scraps (optional)
- 1 tablespoon olive oil
Rub oil on a small baking tray.
Place all the veg and tomato paste in the tray and roast for 20 minutes.
In a large pot, combine the stock and the vegetables and reduce by half, and strain.
Return leftover liquid to the heat and reduce by half again.
Your jus is now ready to serve… check to see if it needs salt.
Suggested wines to compliment this recipe
Boundary Vineyards 'Tuki Tuki Road' 2006
Craggy Range 'Te Muna' 2005
Kumeu River 2004