- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 45 minutes plus chilling
- Effort: hard
- 4 corn-fed chicken breasts, (175g each)
- 4 spring roll wrappers
- 4 tbsp groundnut oil
- juice of 1/2 lemons
- halves lemons, to garnish
- mashed potato, to serve
For the shallot base:
- 3 shallots, chopped
- 100 ml dry white wine
- 10 white peppercorns, crushed
For the garlic butter:
- 500 g unsalted butter
- 50 g roughly chopped parsley
- 25 g chopped shallots
- 25 g chopped garlic
- 5 g salt
- 5 g freshly ground white pepper
- 100 g ground almonds
- splash of Pernod
For the watercress-parsley salad:
- bunch of watercress, leaves picked
- bunch of flat leaf parsley, leaves picked
- splash of extra virgin olive oil
- juice of 1/2 lemons
- black pepper
Tips and Suggestions
To ensure the garlic butter has the right flavour, be sure to carefully weigh all the ingredients.
1. First prepare the shallot base. Put the chopped shallots in a small saucepan with the white wine and peppercorns. Bring to the boil then simmer gently for a few minutes until reduced and all the liquid has evaporated. Set aside until needed.
2. Next prepare the garlic butter. Put all the ingredients in a food processor and whiz to a paste. Scrape into a bowl and reserve until needed.
3. To prepare the chicken, remove the skin and carefully cut out the bone. Open out the flesh and press it flat. Place a quarter of the shallot base and garlic butter in the centre. Fold the flesh around the filling to form a neat parcel. Wrap the parcel in a spring roll wrapper, dampening the edges to seal. Repeat with the remaining breasts. Cover and chill in the fridge for at least 1-2 hours before cooking.
4. Preheat the oven to 180°C/gas 4.
5. Heat the oil in a non-stick oven-proof frying pan over medium-high heat. Add the chicken parcels with the best-looking side facing downwards. Fry for about 2 minutes until nicely golden.
6. Turn the parcels over, then put the pan in the oven for a further 5-6 minute until cooked and golden..
7. Remove from the oven and drizzle the parcels with lemon juice. Remove from the pan and leave to rest in a warm place for 1-2 minutes.
8. Put the salad leaves in a serving bowl. Add a squeeze of lemon juice, drizzle with olive oil and season lightly with a touch of salt and freshly ground pepper
9. Transfer the parcels to serving plates. Garnish with a lemon half. Serve with mashed potato and the salad.
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