Oven roasted supreme of chicken with a buffalo mozzarella

and basil filling on a leek rissotto and with a red pepper sauce

4 PORTIONS

INGREDIENTS


5 x bone-in chicken supremes (inc. 1 to prepare mousse filling)
1 ball of buffalo mozzarella
1 small bunch of fresh basil
1 medium leek
4 cups of Arborio rice
1 large shallot
3 large red peppers
1 glass of white wine
1 litre of chicken stock
0.5 cup of grated Parmesan cheese
0.5 cup of cream
Salt & pepper to season



METHODS

MOUSSE   :::   Chop 1 supreme of chicken, place in food blender and blitz. Add cream slowly and be careful not to over blitz. Add a pinch of salt and pepper. Remove from bowl and fold in a slice of mozzarella and chopped basil. Place in fridge

RISSOTTO   :::   Sweat off the shallot and rice in a saucepan for 2 minutes. Add the wine and 2 minutes later, add the stock and washed and shredded leek. Bring to the boil and simmer until ricer is cooked and with a soft creamy consistency. Finish off with the grated Parmesan and season if required

RED PEPPER SAUCE   :::   Halve and de-seed the peppers. Chop them and sweat in a little oil until soft. Add a cup of water and simmer for 15 minutes. Add 2 teaspoons of sugar, put into blender and liquidise until smooth

SUPREME OF CHICKEN   :::   Put an incision at the thick end of the supreme with a knife. Lace the mousse into a piping bag and pipe it into the cavity of the supreme. Season and place in a hot pan to colour for 2 minutes. Then place in a pre-heated overn at 180c for 15 to 20 minutes


ASSEMBLY

Place warm risotto on in centre of a warm plate. Carve the supreme lengthways and place on top of risotto. Spoon the red pepper sauce around the base of the risotto and serve


ENJOY…..