Roast Stuffed Chicken Breast - Recipe From Across the Pond
By Chef Paul Watters
I grew up in Belfast, Northern Ireland, and looking back, it really amazes me to say that I have been involved in the Chef's industry for nearly 30 years now. Cooking has always been the biggest passion of mine, and having discovered it at the age of 16 I've never really considered any other professional path for myself.
Needless to say, I have been incredibly fortunate to have worked in most desirable places such as the Savoy in London and Sydney Opera House in Australia. It's also a true gift to be able to have gathered so much irreplaceable knowledge and precious experience during these years, since being a Chef also allowed me to travel the world, discover new exciting cultures and meet a whole bunch of fantastic individuals.Therefore I sincerely hope that you will get to appreciate the food and all the aspects connected to it the way I do.
Roast Stuffed Chicken Breast
Stuffing
250g chestnut mushrooms (cut up small)
400g baby spinach
200g cream cheese
Chicken filets x4
200g prosciutto ham
Black pepper to season
Celeriac and potato mash
1 celeriac (cut into bite size chunks)
8 large potatoes (cut into bite size chunks)
2 tablespoons of butter
4 tablespoons of semi skimmed milk
