Pan Seared Chicken Stuffed with Rose Harissa Chutney
Prep: 30 minutes
Cook: 15 minutes
Cook: 15 minutes
Medium
Serves 6 people
Looking for a standout dinner party main course? Look no further than French Michelin-starred Eric Chavot’s chicken, stuffed with cheese and a gently spicy chutney. Team it with a simple green salad and your favourite potato side dish – you’re all set to impress.
Ingredients
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Rose Harissa Dip
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Rose Harissa Chutney
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Stuffing
Method
- Step 0: Combine all of the dip ingredients and mix well, adjust seasoning if necessary.
- Step 1: Place the chutney ingredients into a blender and pulse until the apricots and almonds are approximately 0.5cm in size.
- Step 2: Pre heat oven to 175C.
- Step 3: Combine the Boursin and cream cheese in a bowl, add 300g of the chutney and mix (keeping some chutney to the side for dressing later).
- Step 4: Butterfly the chicken breast, season lightly with salt and ground white pepper.
- Step 5: Divide the cheese and chutney mix among the 6 slices of ham, roll into a cigar shape.
- Step 6: Place a piece of smoked ham cigars inside each chicken breast.
- Step 7: In a medium hot pan, fry the chicken until golden brown. Place the chicken into the oven until cooked through, about 8-10 minutes.
- Step 8: Leave to rest under foil for 5 minutes.
- Step 9: Dress the plate with the harissa dip and chutney, slice the chicken and add it to the plate. Finish with fennel fronds.