Hairy Recipe: Chicken breast stuffed with cumberland sausage, sundried tomato and basil
Serves four
4 plump free range chicken breasts,
175 gms Cumberland sausage meat
150 gms Cumbrian air dried ham (Parma or other usual suspect will do)
4 halves of sun dried tomatoes
8 basil leaves
I tbs olive oil
Juice of half a lemon
Salt and black pepper to taste
500 gms potatoes grated
1/2 onion grated
50 gms melted butter
salt and black pepper to taste.
Salad to serve.
Method:
Cumbria meets Umbria. There you go, old time fusion food. Take the chicken breast and cut a pocket into it.
Skin the sausages and stuff a quarter of the meat into the pocket , then press in 2 basil leaves and a half of a sun dried tomato. Season with sea salt flakes and plack pepper.Place on a couple of pieces of air dried ham. The two sheets of ham should be placed side by side to make a sheet.
Place the stuffed chicken breast onto the edge closest to you. Drizzle some oil on top, season and give it a twist of lemon juice.
Roll the chicken in its ham blanket to form a neat roll. Place in a in tin foil parcel. Repeat till you have four lovely tucked up rolls. Seal the foil parcel shut.
Bake in a pre heated oven for about 30 minutes.
While this is happening make your rosti. combine the grated raw onion and potato, season well. Place this in a tea towel and squeeze out all the moisture. Divide the mixture into four and in a lightly oiled frying pan, pack each quarter into a lightly greased chefs ring.
Cook slowly for about ten minutes one side until golden then turn over and cook till both sides are golden.
Serve the chicken parcel on a rosti cake and use the juices as gravy.
Serve with a simple green salad on the side, with a little olive oil and balsamic vinegar if you wish.
Comments
Add a comment