Submitted by Sharon pearce
Seafood stuffed chicken & creamy serving sauce
Serving: 4
Ingredients
- 2 large chicken breast
- 8 large king prawns
- 4 kale leaf
- 1-2 garlic cloves
- 2-3 tsp butter
- 1 cup chicken stock
- 1 tub cream cheese
- 1-2 tsp mustard of choice
- Chives/parsley
- Salt/pepper
- Cornflour to thicken
Instructions
- Butterfly breast and flatten evenly with meat mallet
- Chop prawns into 3
- Lay kale, butter, garlic & prawns on breast
- Roll firmly in glad wrap & place in fridge for 30 mins
- Remove glad wrap and tie with cooking string
- Place in sc with 1 cup stock
- Cook 2-3 hrs on low
- Remove breast to rest
- Add 1 tub cream cheese & mustard to remaining juices in sc & whisk until well combined
- Thicken with cornflour if needed
- Add fresh chives, s/p to taste
- Enjoy:)
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Tried this recipe and it was delicious…substituted the prawns for crocodile which worked brilliantly and was rewarded with empty plates…the only caution is that I should have cooked it for 2 hours instead of 3 as crocodile does tend to dry out easily….Excellent recipe!!