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.