Stuffed Chicken Supreme with Little Gem Broth



Using a sharp knife, slice down the side of the chicken breast lengthways to create a pocket. Stuff the void with spinach leaves and peas. Seal with a cocktail stick. Heat oil in a pan, sear chicken on both sides making sure to sear skin side down first then transfer to a baking sheet and cook in an oven set to GM4/180°C for 20-25 minutes until juices are running clear.  Peel & slice carrots and celery. Peel shallots and cut in half lengthways. Cut bacon into strips and quarter the lettuce.


Add a little oil to the same pan used to sear the chicken and warm over a very high heat. When it begins to smoke add bacon strips and cook until browning then add the quartered gem lettuces and cook until coloured on all sides. If the pan is smoking too much at this point, you can add a little water. Add some butter to the pan then throw in carrots and celery along with shallots and the thyme. Give the pan a shake and lower heat to medium. Allow veg to cook for about 6 minutes then add the port wine and chicken bouillon made into stock and allow to simmer for around 10 minutes until the liquid has become slightly syrupy. Serve on a plate with chicken supreme on top and cover with excess juices