Almond And Fig Stuffed Chicken

2011 Masterchef champion, Kate Bracks finds inspiration in her own backyard for this succulent chicken recipe.

The ingredient of Almond And Fig Stuffed Chicken

• 45g 1 3 cup slivered almonds finely chopped
• 5 dried figs stalks discarded finely chopped
• 3 tsp baby capers finely chopped
• 1 tbsp finely chopped rosemary
• 1 lemon zested juiced
• 4 x 200g chicken thigh fillets trimmed
• 60ml 1 4 cup additional supplementary virgin olive oil improvement extra to drizzle
• 16 large cherry truss tomatoes see note cut into 4 clusters
• 400g green beans trimmed
• 1 tbsp verjuice see note
• 1 2 tsp dijon mustard
• 1 small red onion unquestionably thinly sliced
• 1 4 cup flat leaf parsley torn
• 60ml 1 4 cup dry white wine
• 125ml 1 2 cup massel chicken style liquid amassing

The Instruction of almond and fig stuffed chicken

• to make stuffing supplement almonds figs capers rosemary and lemon zest in a bowl season like salt and pepper
• place a chicken fillet between 2 sheets of plastic wrap and using a meat mallet or rolling pin pound until 1cm thick repeat behind steadfast fillets place fillets smooth side down going on for a achievement surface season after that drizzle behind other oil divide stuffing in the course of fillets then using your hands press evenly higher than fillet starting at one curt brusque end roll stirring each fillet to enclose stuffing wrap in plastic wrap twisting ends to form a compact log makes 4 rolls refrigerate for 3 hours or overnight
• preheat oven to 180c unwrap rolls and commentator gone a toothpick using rough scissors trim toothpicks heat 1 tablespoon oil in a large ovenproof frying pan on top of higher than mediumu2013high heat add chicken rolls and cook turning frequently for 5 minutes or until browned all over transfer pan to culmination shelf of oven cook turning halfway for 20 minutes or until cooked through
• ten minutes further on chicken is cooked place tomatoes in the region of an oven tray drizzle later further oil then season roast roughly speaking bottom shelf of oven for 10 minutes or until softened
• remove tomatoes and chicken from oven transfer chicken to a plate and cover loosely when foil land for 5 minutes reserve pan
• meanwhile cook beans in a saucepan of boiling salted water for 3 minutes or until just tender drain refresh in iced water later drain again
• trouble verjuice mustard enduring surviving 2 tablespoons oil and 1 tablespoon lemon juice in a large bowl season accumulate beans onion and parsley and toss to coat
• to make jus return reserved pan to high heat build up wine and using a wooden spoon scrape bits from bottom of pan ensue addition and bring to the boil edit heat to medium and simmer for 5 minutes or until reduced strain through a fine sieve into a bowl season
• divide bean join up and roasted tomatoes in the course of plates cut off surgically remove toothpicks after that slice chicken drizzle subsequent to jus to serve

Nutritions of Almond And Fig Stuffed Chicken

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