Chicken with Spinach and Parmesan Mousse recipe by Buckingham’s restaurant Derby

Breast of Chicken with Spinach and Parmesan Mousse recipe by Nick Buckingham

Chicken breast is a very versatile meat that works well with almost any flavour pairing, but it can become dry and uninspired, unless you cook it well. Stuffing a chicken breast keeps the meat inside tender and adds flavour, making it a great main dish for a dinner party.

Stuffing chicken breast isn’t hard but it is much easier if you use a piping bag to get the filling right inside. Buy the whole chicken breasts on the bone and remove the bone yourself, so that you have the small fillet part of the breast as well as the main section and leave the skin on to keep the meat from drying out as it cooks.

Amount
8 Portions

Ingredients
8 whole chicken breasts on the bone
220g / 8 oz Cooked Spinach
110g / 4 oz Grated Parmesan Cheese
1 Egg
110g / 4 oz White Breadcrumbs
Seasoning

Method
Remove the bone from the chicken breast and separate the small fillet piece from the main section. Leave the skin on. Make a long deep cut at the thick end of the chicken breast.
Place the chicken fillets that you have separated out, the spinach and egg into the food processor and chop together into a fine puree. Stir in the freshly grated parmesan cheese and breadcrumbs, then season with care. This is the mousse that you will use to stuff the chicken breast.
Fill a piping bag with the mousse and pipe it into the chicken breasts.
In large roasting pan, seal the chicken breasts, by searing them quickly in a little oil on all sides. Then position them skin side up, season and roast in a pre-heated oven at 180C / 350F for twelve minutes, until firm to the touch.

To Serve
Trim the thick end of the chicken and cut on an angle.  Place on plate.

Point to Watch
Ensure the chicken stuffing is cooked through.
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