- 1x 7oz Chicken Breast stuffed with Caerphilly cheese & ham mousse
- 120g sauté potatoes
- 100g of broad beans (cooked)
- 5 tablespoons of tarragon sauce
Making Caerphilly Cheese & Ham Mousse (makes 10 breasts)
- 10 x 7 /8 oz Chicken Breast
- 200g of Minced Chicken
- 300g Cooked Ham
- 500g of Caerphilly Cheese
- 2 Egg whites
- 200ml of Cream
- salt and pepper
Making the mousse and filling the chicken breast
Place the chicken mince into a food processor and puree.
Add the egg white, cream, salt and pepper, then add the cooked ham and cheese. Mix well.
Batten out the chicken breast and fill with the mousse and wrap in cling film and foil. Put them in the fridge until needed.
Cooking and plating up the dish
Place the chicken breast onto a tray and cook in the oven for 15 minutes.
Place the sauté potatoes in to a hot pan with some butter and cook until golden brown. Warm the broad beans.
Place the potatoes in the middle of the plate; cut the chicken in ½ diagonally and place on top of the potatoes with the points standing up; place the broad beans around the plate. Poor the tarragon sauce around the plate and serve.