Dinner is served. Chicken breasts filled with spinach and pancetta served with wild rice and tenderstem broccoli. You can replace the pancetta with provolone cheese.
TO DRINK: Springfield Wild Yeast Chardonnay
Chicken breasts filled with spinach and pancetta served with wild rice and tenderstem broccoli
- 12 chicken breasts, flattened
- salt and freshly ground black
- pepper, to taste
- 48 baby spinach leaves
- 12 slices of pancetta
- 80ml butter, melted
- 100g fresh breadcrumbs
- 50ml oil
- 200g tenderstem broccoli, blanched
- 500ml chicken stock
- 200g wild rice
- 50g dried figs, thinly sliced
- 50ml walnut oil
- 50g walnuts, crumbled
- 10ml lemon grass, finely chopped
- 10ml ginger, finely chopped
- 40ml sunflower seeds
Place the chicken breasts on a working surface and season well.
Lay the spinach on top and add a slice of pancetta. Roll to form a cigar, secure with string and season well.
Place the breadcrumbs in a dish. Brush the chicken all over with 50ml of the butter and roll in the breadcrumbs. Wrap in plastic wrap and refrigerate until needed.
Bring the stock to the boil. Add the rice and boil until cooked, about 50 minutes. Drain and place in a bowl. Add the other ingredients. Stir to coat and mix well.
Heat the butter and oil in a frying pan and fry the chicken rolls until browned. Drain on paper towel. Serve the rice with the chicken rolls and broccoli.