- Serves: 1
- Cook Time: 40 minutes
- Prep Time: 40 minutes
- Effort: medium
- 3 chorizo sausages, (ideally Leon)
- 100 g goats' cheese
- 10 g pine kernels, roasted
- 1 corn-fed chicken breast supreme
- 150 ml chicken stock, home-made or shop-bought
- 150 ml dry white wine
- 25 g unsalted butter
- 2 tbsp olive oil
For the Parmesan carrots:
- 450baby g carrots, with tops, peeled and trimmed with 2cm of tops remaining
- 3 tbsp finely grated parmesan
- 225 g fresh white breadcrumbs
- 1 heaped tsp chopped oregano
- 1 heaped tsp chopped parsley
- 1 heaped tsp chopped thyme
- 6 tbsp plain flour, seasoned with salt and freshly ground pepper
- 1-2 eggs, beaten
- oil, for deep-frying
- black pepper
1. Preheat the oven to 190°C/gas 5. Place the chorizo in a roasting tray and roast for 10 minutes until they begin to release their oil. Set aside to cool.
2. Place the roasted chorizo, goats' cheese and pine nuts in a food processor and process to a smooth paste. Set aside.
3. Take the chicken supremes and scrape the winglet bones clean of all meat and skin. Using a sharp knife, make a lengthways insertion in the middle of each breast, forming a small pocket.
4. Place the chorizo mixture in a piping bag with a plain nozzle. Pipe the mixture into the chicken supremes.
5. Preheat the oven to 190°/gas 5.
6. Heat the olive oil in a heavy-based, ovenproof frying pan. Fry the stuffed chicken supremes until browned on all sides.
7. Transfer the chicken to the preheated oven and roast for 15-18 minutes until cooked through. Once cooked, transfer to a warm dish and rest in a warm place for a few minutes.
8. Meanwhile, bring a large saucepan of salted water to the boil. Add the carrots and cook until tender; drain and cool.
9. Mix together the Parmesan, breadcrumbs, oregano, parsley and thyme.
10. Roll the cooled carrots in the seasoned flour, coat in beaten egg, then roll in the Parmesan mixture until thoroughly coated, leaving the tops uncovered.
11. Heat the oil for deep frying in a wok or deep fat fryer.
12. Fry the carrots until golden, remove with a slotted spoon, drain on kitchen paper, season with salt and freshly ground pepper and keep warm until serving.
13. Over medium heat, de-glaze the pan used for chicken with the white wine. Add the stock and cook briskly until reduced by half.
14. Whisk in the butter until the sauce thickens and becomes shiny. Pass the sauce through a fine sieve and gently reheat.
15. Arrange the carrots on two warm serving plates. Slice each chicken supreme into 3 pieces at an angle. Place the chicken portions on the carrots, pour the sauce around the plates and serve at once.
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