Ingredients

• 1 x skinless chicken breast

• 2 x slices of prosciutto

• 25g sausage meat

• 25g chorizo sausage

• 1 x free range egg

• 3 x new potatoes

• 1 x baby leek

• 1 x baby carrot

• 1 x cooked baby beetroot

• 20g diced pancetta

• 4 x sun blushed tomatoes

• 15g butter

• 1 x tsp plain flour

• 150ml chicken stock

• 50ml double cream
  
  

Method 

1. First blend together the sausage meat, chorizo and egg (no need to season there is plenty of flavour in the both meats). 

2. Make an incision through the middle of the chicken length ways with a sharp filleting knife.

3. Stuff the chicken either with your hands or a piping bag if you have one. 

4. Wrap the chicken with the sliced prosciutto. 

5. Place in a 180-degree pre-heated oven for approximately 15 minutes.

For the sautéed potatoes

1. Boil the potatoes for approximately 14 minutes or until a knife will cut through the potato. 

2. Slice each potato into 3 pieces discarding the ends. 

3. In a hot oiled pan fry the potatoes each side getting a nice golden brown colour, add butter and coat the potatoes. Season with salt and pepper.

For the sauce

1. Fry the pancetta in a medium hot pan and render the fat.

2. Chop the sun blushed tomatoes and add to the pancetta.

3. Add the butter until melted.

4. Mix in the flour, stir for a minute then top with the chicken stock. 

5. Cook until sauce thickens then add the cream for a further 2 minutes.

6. Bring a pan of water to the boil and cook the baby leek and carrot for 4-6 minutes.

7. Heat the beetroot for 6 minutes in the oven on 180.

To plate

1. Place the sautéed potatoes on the plate, spread out in a row, slice the chicken into four pieces and place on top of the potatoes overlapping each other. 

2. Cut all the vegetables in half and randomly place around the chicken. 

3. Drizzle the sauce over and around the chicken.

4. Enjoy!

For an award winning dining experience to remember head to The Alverton. To book a table call 01872 276633 or email stay@thealverton.co.uk