An easy dish for entertaining, so invite away; your trust assistant will be on hand to help.
4 chicken breasts, with fillets and skin
20g butter
1 shallot, or small onion, roughly chopped using the small bowl
fitted with its chopping blade
30g lardons, or chopped bacon
30g goats' cheese
50g rocket
olive, sunflower, or rapeseed oil
salt and pepper
butter papers or buttered foil
You will need an oven proof frying or sauté pan and butter papers
or baking parchment.
Preheat oven to 180ºC/Gas Mark 5
Remove the fillets (the loose piece of chicken underneath the
breast) and flatten by bashing with a saucepan between two layers
of clingfilm, leaving room for them to spread, until almost
paper-thin.
To make the stuffing, heat the butter in a small frying pan, add
the onion and lardons, and fry for several minutes until soft and
sweet.
Tip into the small bowl fitted with its chopping blade. Add the
cheese and rocket, and whiz briefly to make a paste.
Slit open the chicken breasts. Sprinkle with salt and pepper, and
then fill the cavities with the stuffing. Lay the flattened fillets
over the openings to seal.
Heat the oil in a large shallow pan, place the chicken-breasts
skin-side down and brown for a few seconds on a moderate
heat.
Cover with butter papers or parchment, and place in the oven for 12
minutes.
Flip the breasts over half way through cooking to sear the second
side (optional).
To serve
Slice the breasts at an angle, with a long thin sharp knife, using
a minimum of pressure, but lots of slicing movement with your
elbow.
Arrange the slices close together on a hot serving plate.