Oven baked chicken breast with an orange zest stuffing, wrapped in dry Castlebar cured bacon and served with wilted spinach & baby potatoes. From Olivier Kelleher's time on Heat.
Ingredients
- 2 medium chicken breast of boned chicken
- 4 streaky rashers
- olive oil
- butter
- spinach
- salt and pepper to taste
- 2 oz whiskey for, flame
- 1 lb baby potatoes
- 8 oz diced carrots
- 8 oz diced parsnip
For the Stuffing:
- 1 cup bread crumbs
- 1 oz butter
- 3 oz leek
- ½ teaspoon mixed herbs
- dash of orange juice
- grated orange rind
For the Sauce:
- 4 oz port
- boil gently to reduce
- add lamb and veg stock
- salt and pepper to taste
Method
- Place chicken breast on chopping board, with pointed knife open pocket in thick end of chicken and stuff. Wrap the chicken breast in streaky rashers. Fry for 2 minutes on each side.
- Season and place in hot oven for approx 30 minutes. Remove from oven and glaze in pan with whiskey.
- Fry Carrots and Parsnip for 5 minutes in butter and salt. Cut cooked chicken breast into 3 equal sections.
- Place on centre of plate, decorate with crispy potato slices. Serve on a bed of heated spinach. Sprinkle sauce lightly on chicken and around the plate.
- Serve with baby baked potatoes, diced carrot and parsnip.
