Grilled chicken breast ravioli | Tilda Professionals
Served with Tilda Basmati & Wild Rice with ceps & garlic leaf garlic cream sauce.
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Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Grill pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Stockpot
- Saucepan
- Skillet
- Pot
- Aluminum foil
- Mixing bowl
- Spoon
- Fork
- Colander
- Plate
- Sauce boat
Ingredients
- 200g Tilda Easy Cook Basmati & Wild Rice
- 2 x 1.2kg fresh Label Anglaise Chickens
- 150g fresh lasagne sheets
- 1 banana shallot
- 300ml white chicken stock
- 125g fresh or frozen ceps
- 30g freshly grated Parmesan
- 500g fresh garlic leaf (can be substituted with baby spinach)
- 240g julienne of leek
- 200ml brown chicken jus
- 200ml double cream
- Stock for braising
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