Directions
1Butterfly breast and flatten evenly with meat mallet
2Chop prawns into 3
3Lay kale, butter, garlic & prawns on breast
4Roll firmly in glad wrap & place in fridge for 30 mins
5Remove glad wrap and tie with cooking string
6Place in sc with 1 cup stock
7Cook 2-3 hrs on low
8Remove breast to rest
9Add 1 tub cream cheese & mustard to remaining juices in sc & whisk until well combined
10Thicken with cornflour if needed
11Add fresh chives, s/p to taste
12Enjoy:)
Submitted by Sharon pearce
1 Review
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Ian Shearer
March 7, 2019
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!!