- 50g pine nuts
- 2 tbsp olive oil
- 4 shallots, finely chopped
- 2 small garlic cloves, fi nely chopped
- 50g breadcrumbs handful of basil, roughly chopped
- 1 egg, lightly beaten
- salt and freshly ground black pepper
- 20 to 24 pancetta slices
- 4 skinless chicken breasts
- 75g sun-dried tomatoes in oil
FOR THE MASH
- 6 medium potatoes, peeled and cut into 2,5cm chunks
- 1 cup Nestlé Ideal Unsweetened Evaporated Milk
- ¼ cup butter or margarine
1. Preheat oven to 180°C.
2. Toast the pine nuts in a dry pan for a few minutes until golden and set aside in a large bowl.
3. Add 1 tbsp of the oil to the pan and, over a medium heat, cook half of the shallots and the garlic for 5 minutes.
4. Add to the pine nuts and then add the breadcrumbs, basil, egg and some salt and pepper. Stir to combine.
5. On 4 sheets of foil, lay five to six pancetta slices so they are overlapping and in a rectangle slightly larger than the chicken breasts. Make a few slashes in the thickest part of each breast and lay between two sheets of cling film. Use a rolling pin to bash the chicken until about 1cm thick and then arrange over the pancetta.
6. Spoon the tomatoes and stuffing over the chicken in a strip along one of the shortest sides, and roll into a log shape. Wrap tightly in foil, twisting the ends to secure, then chill in the fridge for at least one hour.
7. Place the chicken parcels on a roasting tray. Cook for 30 minutes, then unwrap the foil (reserving any juices left in the foil parcels) and cook for a further 15 minutes or until cooked.
8. Place potatoes in a large pot. Cover with water and bring to the boil. Cook over a medium-high heat for 15 to 20 minutes or until tender; drain.
9. Return potatoes to the pot; add evaporated milk and butter. Beat with a hand-held mixer until smooth. Season with salt and pepper.
10. To serve, spoon the mash onto a plate and place the chicken on top.
TIP: Mash can be used as a side for most dishes. Try adding chopped spring onions, chopped parsley or cooked, crumbled bacon.