Chicken Breast with Ricotta Cheese, Sun Blushed Tomatoes and Basil

StarterServes 4


# Open the breasts with a little knife. # Place the ricotta cheese, tomatoes, fresh basil, salt and pepper in a bowl and mix well. # Place the mixture in the middle of the breasts and close them. # Wrap the breasts in cling film tightly to form sausages. # Cook in boiling water for 15-18 minutes or until cooked. # Remove the cling film and seal the breasts in a pan with a knob of butter until golden brown. # Leave aside and keep warm.

Sweet Potato Purée

# Place the diced potatoes in a pan with boiling salty water until tender. # Drain and add into a food processor with melted butter, season to taste. # Leave aside.

Garlic Confit

# Place the peeled cloves in olive oil and cook very slowly (without boiling) until tender. # Once cooked, drain out the oil.

Broad Beans

# Reheat the broad beans in a pan with a knob of butter, season to taste.

Red Wine Jus

# Reduce 1/2 cup of red wine with an Oxo cube dissolved in 1/2 cup of water until you like the taste. # Thicken with a little corn flour mixed with cold water. # Add whilst whisking to give it a LITTLE thickness.

To Serve

# Place the puree in the middle of the plate. # Slice the chicken into 4 or 5 slices. # Spread the broad beans around the plate with garlic confit. # Drizzle with red wine jus.