recipes
Stuffed chicken with feta and pistachio, rosemary gnocchi and orange infused reduction
Serves: 2
2018-03-08
Ingredients
For the chicken
- 400g chicken breast
- 100g feta cheese
- 1 tbsp. milk powder (Regilait)
- 2 tbsp. crushed pistachios
- 6 thin slices streaky bacon
- 1 peeled and diced orange
- 1 spring onion
- 1/2 glass Marsala
- 1 tbsp sugar
- 1/2 tsp balsamic glaze (Borges)
- 6 asparagus stems
- 1 large carrot
- 2 potato
- 1 egg
- 1 tbsp flour
- 1 tbsp dried milk powder (Regilait)
- 1 tsp chopped rosemary
- pinch nutmeg
Method
Mix well the feta, milk powder and pistachios in a bowl, make sure you remove all the powder lumps. Cut the breast lengthwise and insert the cheese filling, roll and tighten with the bacon around the breast. Roast in the oven at 180`c until cooked through. In well preheated sauté pan caramelize the Orange with the spring onion and sugar than pour in the Marsala and balsamic than reduce until a sauce consistency. Trim the asparagus and cut the carrot in sticks, blanch and toss in salted butter. Boil the potato and mash, mix well with the flour, milk powder, rosemary, nutmeg and beaten egg. Roll the potato in a cylinder cut in pieces and saute in salted butter.
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