Poached Chicken breast stuffed with garlic chicken mousse
3 Chicken breast
1 clove of garlic
1 egg white
oregano (to personal taste - I think I used about a tspn)
salt and pepper
oil or butter for sauteeing
Put one breast of chicken, the clove of garlic, the oregano and the egg white in a food mixer with the blender fitting. Buzz until broken down and then add a little salt and pepper. Blend until a smooth paste. Make sure to scrape the sides of the mixer and the bottom at least once to make sure everything is blitzed or you will end up with garlic lumps.
Put one chicken breast between two sheets of cling film and using the rolling pin, bash it until it is twice it's original size. Remove one of the sheets of clingfilm.
Spread half the chicken mousse in the middle of the chicken breast and roll using the sheet of cling film. Wrap tightly to form a sausage shape.
Repeat for the other chicken breast.
Place the parcels in the fridge for an hour or so to firm up (not completely necessary, but makes your life easier).
Heat water in the saucepan that is deep enough to cover the chicken parcels completely until it is boiling. Add the chicken parcels and poach for 10-12 mins.
Remove from the water and unwrap once cool enough to handle.
Heat the oil/butter in the frying pan and then sautee the chicken until coloured on the outside and put somewhere to keep warm until ready to serve.
I served it with a ricotta sauce, but I think it needs a fruitier sauce than that so I'm not going to put in the recipe for that (when I find a sauce that really goes I'll let you know).
Slice the chicken at an angle to serve.