Serves 2
Ingredients:
2 HECK pork rashers
2 chicken breasts
1 tbsp cajun seasoning
30g grated mozzarella
500g potatoes
40g butter
100ml double cream
Method:
- Preheat the oven to 180°c.
- Coat each chicken breast in the cajun seasoning, then slice the chicken breasts lengthways to make a butterfly shape.
- Place a pork rasher into the centre, followed by the mozzarella cheese. Fold back over so the filling is in the centre and place onto a baking tray.
- Cook in a preheated oven fro 25-30 minutes.
- Meanwhile, peel the potatoes and place in a saucepan of water. Bring to the boil and cook until a table knife slides in easily (around 15 minutes).
- Drain the potatoes and leave to steam dry. Add back into the pan with the butter and cream. Season well and mash until smooth.
- Serve the stuffed chicken breast on top of the creamy mash.