2 large chicken breast

1 1/2lb sweet potato

1 1/2oz kale, chopped

2oz ricotta

1/2tsp cumin

1/2 chilli flakes

salt and fresh ground pepper

Pre-heat oven to 210c (gas mark 7).

Prepare the chicken breasts first by butter flying them. To do this place the chicken breast on a chopping board and slice carefully along the side. Nearly all the way to the other side, open the breast up and lay it flat. Place cling film over the breast and bash a little to flatten it out and repeat with the second breast. For the stuffing steam the kale for 2 minutes then run under cold water to stop it cooking plus this will help it keep its colour. Squeeze all the water out and place in a frying pan along with the ricotta and chilli flakes over a medium heat. fry while stirring well for 2 minutes. Season with a little salt (ricotta can be very salty so take care not to over season) then add a good pinch of pepper. Lay one chicken breast on some tin foil with the widest side of the chicken breast facing you. Take the kale mixture and place half of it down the middle then roll the breast up nice and tight with the tin foil then twists the ends to seal. place in the oven for 30-35 minutes.  Now get the mash on. Peel and cube the sweet potatoes then boil them for 10 minutes in salted boiling water until soft and tender. While boiling toast the cumin seeds in a dry pan over a high heat for a few seconds, transfer into a pestle and mortar then grind them up. When the sweet potato is ready drain them and then back into the pan with a pinch of salt and the ground cumin. Mash well and keep warm until the chicken is cooked. Unwrap the chicken, slice in half then serve up.

*To make a sauce to go with this. Add 1 chicken stock cube to 6floz of boiling water then whisk until the stock cube has totally dissolved. Add this to a small pan over a high heat and boil rapidly for 5-7 minutes until reduced a little. Add 1tbsp low fat yoghurt and 1tbsp fresh chopped tarragon. boil for a further 1-2 minutes then serve*

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