Ingredients
250g mascarpone cheese
1 1/2 tbsp ground ginger
2 1/2 tbsp onion powder
Sea salt and cracked black pepper
4 chicken breasts, butterflied
20g butter
2 medium-sized leeks, finely sliced
100ml ginger wine
100ml chicken stock (GF)
200ml double cream
100g fine green beans, topped and tailed
4 spring onions, sliced lengthways
1 tsp whole coriander seeds, roasted and crushed
1/2 tsp ground tumeric
1/2 tsp chilli powder
1 tsp cumin seeds
1/4 tsp ground nutmeg
3 tbsp olive oil
3 large baking potatoes, cut into chips
Method
- Mix 25ml water with the cheese, ginger, onion, salt and pepper. Fill the middle of the butterflied chicken and wrap over. Cover and refrigerate for at least 20 minutes
- Heat the butter in a frying pan and sauté the leeks. Leave to cool
- Make four large papillotes with tin foil. Place the leeks, beans and spring onions on the base of the papillote and place the chicken breast on top
- Mix the ginger wine, chicken stock and double cream together. Pour into each parcel and seal
- Bake in a preheated oven at 220˚C for 25 minutes until the chicken is cooked all the way through
- To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes
- Toss the chips in the olive oil and all of the spices then place on a baking tray. Bake in a preheated oven at 220˚C for 30 minutes
- Garnish with a side salad
