Approximate time: 45 mins
4x Chicken breasts supremes with skin (and wing bone for display)
2x Large sweet potatoes evenly cubed
2x Garlic cloves crushed
1x Shallot finely diced
3x Parlsey Stalks with leaves finely chopped
1x Slice of wholemeal bread wihtout crust
250ml Chicken Stock
12x Brocolli stalks
1/2 tsp Ground cloves
1/2 tbsp Olive oil
50ml white wine
Approximate Macronutrient Values per serving:
Add the parsely stalks, shallot, bread, garlic, almonds amd ground cloves to a blender and blend until a regular small consistency and season
Slide the false fillet of the chicken supreme to the side and cut a pocket into the breast and add the almond blended mixture
If you have the wing bone attached to the chicken, neatly cut away any skin.
Heat the oven to 160 degrees celsius (fan).
Heat olive oil in a sauce pan on a medium/low heat and add the chicken supremes, skin side down.
Leave to cook for 10 mins without moving the supreme until skin is golden brown.
Remove supremes, turn them over and place skin side up in a roasting tin.
Add the white wine to the saucepan and remove any chicken stuck to the pan and pour into the roasting tin
Add the chicken stock and place into the oven for 15-20 mins.
Add the sweet potato to boiling water ina a saucpan and cook for 20 mins or until soft.
Drain the sweet potato and push through a sieve with the back end of a metal spoon. Season.
Boil the brocolli in a saucepan of water for 5 mins.
Remove the chicken supremes from the oven and leave to rest for 5 mins.
Almond Stuffed chicken and sweet potato mash done!