CHICKEN DISH OF THE WEEK

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Hello ladies and gents this is theviking telling you that today we are talking about

Chicken with ham, spinach & pine nuts


Ingredients

  • 8 skinless chicken breasts
  • 300g young spinach leaves, washed Spinach spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
  • 3 tbsp toasted pine nut
  • 2 tbsp raisin, chopped
  • pinch Chinese five-spice powder
  • 75g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 8 thin slices bayonne ham or prosciutto
  • 2 tbsp olive oil Olive oil Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. 
  • 3 shallots, finely chopped Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
  • 150ml dry white wine
  • juice ½ lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 200g tub creme frache
  • handful chives
METHOD


  1. Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
  2. Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
  3. Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
  4. Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
  5. Stir in the creme frache and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.
And as always have a chilled day from the viking.

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