Baby marrow and cream cheese-stuffed deboned chicken with summer greens and herb butter – Food & Hom
Baby marrow and cream cheese-stuffed deboned chicken is deliciously tender, served with fresh summer greens and creamy herb butter.
Ingredients
- <h3>Baby marrow stuffing</h3>
- olive oil ,to fry
- 1 onion, peeled and finely diced
- 1 garlic clove, peeled and minced
- 100g baby marrows, grated
- 30g Parmesan, grated
- 60g dried breadcrumbs
- 90g cream cheese, softened
- 30ml (2 tbsp) chives, chopped
- salt and freshly ground black
- pepper, to taste
- <h3>Chicken</h3>
- 1 chicken, tunnel deboned with leg
- bones still in
- 1 garlic clove, peeled and cut in half
- large knob butter, softened
- fresh thyme leaves, to sprinkle
- <h3>Herb butter</h3>
- 120g butter, softened
- handful fresh parsley, roughly
- chopped
- handful chives, chopped
- <h3>Summer greens</h3>
- 200g asparagus, blanched
- 180g fine beans, blanched
- 120g fresh peas, blanched
- 120g sugar snap peas, blanched
- lemon wedges, to serve
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