Home » Recipes (by course) » Main Course » Chicken stuffed with pancetta, apricots, pine nuts, and brie on mushroom quinoa. Mustard maple drizzle.
Dried apricots, pine nuts, and brie are a great combination on their own. But stuffed inside chicken, with a maple mustard drizzle, they rose to a new level of awesomeness. And yes, that is a word.
Like salmon, cooking chicken is fraught with danger. Undercooking salmon can be disconcerting for the consumer, but doesn’t have the same health risks as undercooking chicken. Overcooking either, however, will be disastrous. Dry and cardboard-like. It is not hard to get this right though if you use a cooking thermometer. If you don’t have one, do yourself a favour and get one.
The star of the show still needs a supporting cast. The mushroom quinoa base has a wonderful earthy nutty character. And the mustard maple drizzle is essential, like a crown on a queen. If you cannot find black garlic, use roasted garlic.
Put a chicken breast between two sheets of plastic wrap.
Repeat for the other chicken breasts.
Roll the pancetta, brie, pine nuts, and chopped apricots inside the flattened chicken breasts, and tie with baking string.
Brown in olive oil, then finish in the oven a 200 deg C for 10 minutes or until internal temp is 74 degC.
Cook until reduced and browned.
Mix mushrooms with cooked quinoa.
Remove the cooking string from the chicken.
Slice the chicken into 15cm slices.
Spread some mushroom quinoa on the plate.
Top with a couple of clicks of stuffed chicken.
Drizzle with the mustard maple dressing.