Chicken Roulade & Garlic Mozzarella Mash

For this dish we bought two large plump chicken breasts and put them between sheets of cling film and battered them with a rolling pin until thin and flat. We crushed mixed peppercorns.

We sautéd some sage leaves in butter. For the filling we used some thick cream cheese.

We added some lemon juice and the peppercorns and mixed well.

We then crumbled in the crispy sage leaves. We laid out a couple of slices of Serrano ham onto which we placed a chicken breast.

We then spread over the cream cheese filling before carefully rolling it all into a tight barrel shape. We held it in shape by tightly wrapping it in cling film.

We placed them is a small pan and covered with boiling water and cooked for 10-15 mins until the chicken was cooked through.

For our mash we boiled chopped white potatoes until tender then drained and mashed them.

We finely chopped several cloves of garlic which we fired gently in some butter. We seasoned the mash and added a knob of butter.

We added some olive oil and chopped mozzarella and the garlic and mixed well.

We kept the mash warm in the pan. We blanched some broccoli florets and chopped some jalapeno pepper.

We drained a tsp of pink peppercorns and added them and the peppers to the broccoli over a medium heat. We then served the chicken (sliced in half) with some mozzarella mash and spicy broccoli.