Spinach and Ricotto Chicken Breast with creamy ugali and mushroom sauce

• Recipe serves:1
• Preparation time15 min
• Cooking time25 min

Ingredients

• Chicken filling
• ½ an onion, chopped
• Clove of garlic, chopped
• ½ bunch spinach, blanched, chopped
• Hand full raisins
• 30 g peanuts, lightly crushed
• Little bread crumbs
• 1 tsp. royco
• 2 ½ tbsp. ricotta cheese
• Salt to taste
• 2 tbsp. olive oil
• Creamy ugali
• 400 ml milk
• 50 ml coconut milk
• Pinch of salt
• 1 tbsp. butter
• 1 sprig rosemary, chopped
• 160 g maize flour
• Sauce
• 1 tbsp. butter
• 80 grams button mushrooms
• 100 ml chicken stock
• 30 ml cream

Method

• Heat some oil in a pan and saute the onion and garlic. Add in the spinach and toss for around 3 minutes. Add the royco and cook for a further 2 minutes. Remove and set aside.
• In a large bowl, combine the saute spinach together with the rest of the spinach ingredients. Mix well and set aside.
• Make a cavity incision cut through the chicken breast right in the center from the thickest point forming a pocket.
• Stuff the breast with the spinach mixture well. You can use a piping bag for this. Season the breast well with salt and pepper.
• Heat a 1 tbsp. of oil in a medium hot pan and sear the chicken until golden brown on both sides. Finish cooking in a pre-heated oven until the meat is cooked. Be careful not to overcook it.
• Once cooked, remove from the oven and allow to rest.
• In the same pan, add the butter and then the mushrooms. Cook until brown then add the chicken stock.
• Bring to a boil, then reduce the heat. Simmer until the sauce begins to thicken. Add the cream and simmer to a semi thick consistency. Whisk in the butter and adjust seasoning.
• In another pan, bring the milk and the coconut milk to a boil. Seasonwith the salt. Add in the rosemary and then the maize flour. Mix well with a whisk to avoid lumping.
• Reduce the heat and cook to a semi thick liquid. When done, finish off with butter. Set aside and keep warm.
• Serve ugali on a clean plate. Slice the chicken and present on top of the ugali. Drizzle the sauce all round and serve hot.