10 even sized chicken breasts
½ cup CHEF Black Garlic Paste
10 slices Manchego cheese
10 slices prosciutto
2-3 tablespoons olive oil
2 medium potatoes, diced
1 medium head of cauliflower, roughly chopped
½ cup CHEF Chicken Style Liquid Concentrate + 750 mls water
40g butter ¼ cup finely grated parmesan
1 large onion, diced
1 carrot, diced
1 celery stalk, diced
¼ cup CHEF Black Garlic Paste
¼ cup CHEF Chicken Style Liquid Concentrate + 1 litre water arrowroot or cornflour to thicken
10 portions of broccolini
¼ cup olive oil 1-2 red chillis, sliced
2-3 tablespoons CHEF Black Garlic Paste
Crispy sage leaves
Preheat the oven to 180°C. Lay the chicken breast down and butterfly the underside of each breast slightly to make a pocket. Spread each generously with CHEF Black Garlic Paste and add a slice of Manchego cheese. Wrap each chicken breast in a slice of prosciutto to encase the filling.
Arrange on a lined tray and drizzle with olive oil. Bake for 20-25 minutes, basting 2-3 times until golden and cooked through.
For the purée, simmer the potatoes and cauliflower with the CHEF Chicken Style Liquid Concentrate and water until soft. Drain, add the butter and parmesan, mash well and check for seasoning and consistency. Pass through a ricer or sieve and purée until smooth.
Meanwhile for the jus, heat the butter in a large saucepan and sauté the onion, carrot and celery for 5-8 minutes until caramelised then add the CHEF Black Garlic Paste and chicken stock. Simmer for 20 minutes until reduced, strain well.
Thicken with cornflour or arrowroot and water, if desired.
To cook the broccolini, heat the olive oil and sauté the chilli and CHEF Black Garlic Paste with the broccolini then add a splash of water to steam until tender and bright green.
To serve, divide the cauliflower purée between the plates, slice and arrange the golden chicken breast on each. Then swirl with the black garlic jus and garnish with crispy sage leaves and chilli & black garlic broccolini
Add a few tablespoons of CHEF Black Garlic Paste to the cauliflower purée and serve with red meats
Try this with pork fillet
Swap the broccolini for bok choy, Asian style greens or zucchini