Stuffed chicken fillets, mushroom and pea risotto with stir fry vegetables

TRH Stuffed chicken fillets, mushroom and pea risotto with stir fry vegetables

Stuffed Chicken Fillet
4 chicken breast fillets washed & butterflied.
Gently flatten fillets between 2 sheets wax paper with a mallet.
Season with salt and black pepper.
Cut fine slices of chorizo sausage and place down center of fillet.
Grate mozarella cheese over sausage.
Roll up chicken fillets and secure with toothpicks.
In a saucepan, sauté fillets in 3 tbs Parmalat garlic and parsley butter for 5 mins just to seal.
Remove fillets and pour butter in roasting dish in preheated oven and roast further for 15 to 20 minutes.
Retain the juices of the chicken add 1/4 cup white wine ( optional ) if not using wine add some chicken stock.
Bring to boil in saucepan, let liquid reduce by half, add 1/2 tsp paprika, pinch of cayenne pepper; taste for salt.
Add 1/4 cup Nandos Garlic sauce and 3 tbsp fresh cream. Heat through. Serve sauce with stuffed chicken fillet.

Some variations : spinach mushroom and feta filling or mozarella and sun dried tomato sauce, sprinkle with breadcrumbs garlic and herbs

Mushroom and Pea Risotto
Cook risotto rice according to packet instructions.
I added 1/2 cup wine, ( if not using wine increase chicken stock), 1 cup chicken stock, 6 chopped button mushrooms, chopped onion and garlic, and 1/4 cup frozen peas, 1/2 teaspoon thyme, salt and black pepper., 2 tbsp grated parmesan cheese. Stir 1 tbsp butter through before serving.

Prepared, tried and tested by: Gail Haselsteiner