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STEAM AND FROTH YOUR WAY TO PERFECT MILK
An easy dish for entertaining, so invite away; your trust assistant will be on hand to help.
4 chicken breasts, with fillets and skin
1 shallot, or small onion, roughly chopped using the small bowl fitted with its chopping blade
30g lardons, or chopped bacon
30g goats’ cheese
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).
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.