Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
4 large supervalu quality irish fresh chicken breasts
12 supervalu asparagus spears, trimmed and peeled
supervalu salt and ground black pepper
8–12 supervalu streaky bacon rashers
2 supervalu shallots
200 g (7 oz) cream cheese
30 g (1 oz) supervalu parmesan
2 tblsp supervalu olive oil
1 tblsp supervalu balsamic vinegar
1 glass of white wine
200 ml (7 fl oz) chicken stock, warmed
2 sprigs supervalu thyme
Preheat the oven to 180°C (350°F/Gas 4).
Place the asparagus in a large pot of boiling salted water and cook for 2 minutes, remove immediately from the water, then place in a hot pan with 1 tbsp of olive oil to crisp. Remove the asparagus from the pan and set aside to cool.
In the same pan, add the shallots and cook for 2 minutes until slightly softened, season with salt and pepper and place in a bowl to cool.
In the bowl with the shallots, add the cream cheese, balsamic vinegar and parmesan, then season well with salt and pepper.
Place the chicken breast on a clean work surface. With a long sharp knife, cut along the long side of the chicken in a butterfly style. Slice through the breast until almost at the edge, being careful not to cut all the way through.
Open the fillet and flatten, then place the asparagus and cream cheese filling in the centre. Repeat with the remaining breasts. Fold back the fillets, encasing the asparagus and cream cheese.
Lay the streaky bacon lengthways on a flat sheet of paper then lay a chicken fillet across the bacon. Wrap in the bacon and secure with a toothpick.
Drizzle a little oil on a pan over a moderate heat and add the bacon wrapped fillets. Cook on both sides until well browned approximate 3 minutes each side. Roast in a preheated oven until the chicken is cooked through, about 12-15 minutes. Remove the chicken from the oven, and set aside on a warm plate and cover with aluminium foil.
Place the pan back onto the heat, add the white wine and chicken stock and thyme. Bring to the boil and simmer for 3–5 minutes until thickened. Slice the chicken diagonally in half and serve with a spoonful of the pan juices.