Roasted Stuffed Chicken Breast, Quinoa, Cauliflower, Lemon Thyme Jus
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Cooking tools:
- Boning knife
- Blender
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Colander
- Refrigerator
Ingredients
- 4 free range chicken breasts
- 400g baby spinach
- 1 shallot- finely chopped
- 1 clove of garlic- finely chopped
- 50g unsalted butter
- 8 slices of prosciutto
- 400g thinly sliced cauliflower
- 200g double cream
- 100g whole milk
- Salt
- pepper
- 50g white quinoa
- 25g red quinoa
- 150g cauliflower cous cous
- 2 tablespoons chopped coriander
- 2 tablespoons chopped flat parsley
- 2 tablespoons finely chopped chives
- Olive oil
- Lemon juice
- 500ml chicken stock
- 1 shallot
- 1 clove of garlic
- 10 sprigs of lemon thyme
- 100ml white wine
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