MASTERCHEF MAKEOVER

This month, John Torode gives a new twist to one of our most pop­u­lar pre­pare-ahead din­ner party clas­sics

BBC Good Food - - Contents - Pho­to­graph DAVID MUNNS

John Torode’s three-cheese chicken

It’s great to get retro in the kitchen and the pop­u­lar­ity of the orig­i­nal recipe I was asked to make-over proves that. I haven’t de­vi­ated too much from the Good Food favourite (if it ain’t broke...) but I’ve cranked up the flavour and added spinach and mush­rooms, keep­ing it in line with clas­sic din­ner-party com­bi­na­tions. It’s great to try new things and push your­self in the kitchen – but when you’re af­ter a proper hit, you can’t beat a bit of nos­tal­gic cook­ing.

Cheese, spinach & mush­room stuffed chicken

SERVES 4 PREP 15 mins

COOK 30 mins A LIT­TLE EF­FORT

40g dried porcini mush­rooms 3 tbsp olive oil

1 shal­lot, finely chopped 1 gar­lic clove, finely chopped 100g baby leaf spinach 150g ri­cotta

50g firm moz­zarella, coarsely grated

20g parme­san, finely grated 4 skin­less chicken breasts 4 slices pro­sciutto 1 Boil the ket­tle, tip the mush­rooms into a small bowl, pour over boil­ing wa­ter to just cover, then leave to soak for 15 mins. Drain and squeeze out the mush­rooms (save and freeze the liq­uid to make a base for a gravy) and roughly chop.

2 Heat the oil in a fry­ing pan and gen­tly cook the shal­lots and gar­lic for 3 mins. Turn up the heat, throw in the mush­rooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook un­til wilted and all the liq­uid has evap­o­rated. Tip into a bowl and leave to cool. Beat in the cheeses and sea­son with loads of pep­per and a lit­tle salt. Set aside.

3 Take the chicken breasts and re­move the small fil­let from the back. Cut a slit into the side of each chicken breast then stuff each one with a quar­ter of the spinach mix­ture, clos­ing it with the cut-off fil­let. Care­fully wrap each stuffed chicken breast in a slice of pro­sciutto and chill un­til needed. Can be pre­pared up to a day ahead.

4 To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a bak­ing tray and roast for 20-25 mins un­til the pro­sciutto is fraz­zled at the edges, the cheese is ooz­ing out and the chicken is cooked through.

GOOD TO KNOW cal­cium • gluten free

PER SERV­ING 397 kcals • fat 19g • sat­u­rates 7g • carbs 7g • sug­ars 1g • fi­bre 1g • pro­tein 48g • salt 1.0g

Every month, chef and Good Food con­tribut­ing ed­i­tor John Torode rein­vents a pop­u­lar recipe from our web­site. He’ll be back with a new se­ries of Celebrity Masterchef on BBC One this month. @John­torode1

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