Follow Luce restaurant chef Gareth Jordaan’s simple recipe to create delicious stuffed chicken served with puttanesca, creamed goat cheese, crispy leek, turnips and sour cherry.
WALNUT CHICKEN SUPREME
Ingredients
Chicken:
220g chicken supreme
20g walnuts
1 slice of white bread
5 sprigs of basil
5 sprigs of thyme
Puttanesca stuffing:
30g black and green olives, pitted
1 slice white bread
2 capers, minced
1 anchovy, minced
20g white onion, diced
1 can whole peeled tomatoes
1 clove garlic, minced
Creamed goat cheese:
- 50g goat cheese
- Salt and pepper to taste
Crispy leek and turnip:
50g leek, thinly sliced
1 cup oil
Salt and pepper to taste
2 baby turnips
2 tbsp butter
Method
Trim the chicken breast, butterfly and tenderise with a meat mallet. Blend the offcuts with white bread, walnuts and herbs.
Spread the stuffing over the chicken breast, then roll it up and fasten with butchers twine. Bake at 180°C for 30 minutes.
Lightly sauté the onion and garlic until translucent. Add olives, capers and anchovy, followed by tomato and cook on a gentle heat for 20 minutes.
Dice the slice of bread, spread on an oven tray and toast for 6 minutes at 200°C. Just before plating, fold the croutons into the puttanesca sauce.
Fry the leeks for 1 minute. Drain off all excess oil and leave to cool and dry for an hour.
Blanch the turnips for 2 minutes in boiling water, transfer to a pan and flavour with butter and seasoning.
Place the goat cheese in a blender along with the salt and pepper. Blend until smooth.
Plate all the ingredients and serve immediately.
Need more chicken recipes? Try these perfect poolside summer skewers and this lazy girl’s recipe for a roast.
