Chicken Recipe

Chicken wrapped in Prosciutto with Cauliflower Puree 

Chicken:

  • 10 chicken breasts
  • 120g OSCAR CPREMIUM FERMENTED BLACK GARLIC PASTE
  • 10 slices of Manchego cheese
  • 10 slices of prosciutto
  • 2-3 tbsp. olive oil

Cauliflower Puree:

  • 2 diced potatoes
  • 1 head of cauliflower, roughly chopped
  • 100ml OSCAR CHICKEN STOCK CONCENTRATE
  • 750ml of water
  • 40g of butter
  • 60g finely grated parmesan

Jus:

  • 30g of butter
  • 1 large onion, sliced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 50g OSCAR PREMIUM FERMENTED BLACK GARLIC PASTA
  • 50ml OSCAR CHICKEN STOCK CONCENTRATE
  • 1 liter of water
    • Possibly. .Broccolini

Modified starch for leveling:

  • 10 broccolini
  • 50ml olive oil
  • 1-2 red chilies, sliced
  • 40-60g OSCAR PREMIUM FERMENTED BLACK GARLIC PASTE

Preparation:

Preheat the oven to 180 °C.

Lay the chicken breast down and cut a small pocket in the underside of each breast. Spread a generous amount of OSCAR PREMIUM FERMENTED GARLIC PASTE on each chicken breast and add a slice of Manchego cheese. Wrap each chicken breast in a slice of prosciutto to cover the filling.

Place them on a baking sheet with baking paper and pour olive oil over them. Bake them for 20-25 minutes. Brush them 2-3 times until golden and cooked through.

Cauliflower puree: Simmer the potatoes and cauliflower with OSCAR CHICKEN STOCK CONCENTRATE and water until soft. Pour off the water, add butter and parmesan, mash well and taste. Mash it through a coarse mesh or strainer and puree until you get a smooth consistency.

Jus: Meanwhile, make the jus by heating the butter in a large pan and sautéing the onion, carrot and celery for 5-8 minutes until caramelised. Then add OSCAR PREMIUM FERMENTED GARLIC PASTE and chicken broth. Simmer for 20 minutes until reduced. Let it soak well. Smooth as needed.

Broccolini: Cook the broccolini by heating the olive oil and sautéing the chilli and OSCAR PREMIUM FERMENTED BLACK GARLIC PASTE with the broccolini, then adding a little water. Let it steam until the broccolini becomes tender and bright green.

Serving: Divide the cauliflower purée on the plates, slice the chicken breast, and arrange on each plate. Then pour the garlic juice over and garnish with crispy sage leaves, chilli and broccolini

Tips:

Add a few tbsp. OSCAR PREMIUM FERMENTED BLACK GARLIC PASTE for the cauliflower puree and serve it with red meat.Make the dish with pork fillet. Replace the broccolini with bok choy, Asian greens or squash.