Ingredients
- 3 Tbsp raisins
- 3 Tbsp dark rum
- 4 x 180g skinless chicken breast fillets
- salt and pepper
- ΒΌ bunch basil leaves
- 100g goat’s cheese
- 2 Tbsp breadcrumbs
- 1 egg yolk
- 2 Tbsp extra virgin olive oil
- steamed snow peas and lemon wedges, to serve
Instructions
1 Place the raisins and rum in a small pot and bring to a simmer. Set aside to cool, then chop thoroughly.
2 Butterfly the chicken breasts and season with salt and pepper. Lay basil leaves on top. Meanwhile mix the cheese, breadcrumbs and egg yolk and spread on top of the basil.
3 Roll up and tie with butchers’ twine. Sautee in olive oil in a heavy pan over a medium heat for 10 minutes, turning regularly.
4 Carve and serve with snowpeas and lemon wedges.
PROFESSIONAL TIP: Ask your butcher for a length of heavy-duty twine. The light kitchen string in supermarkets will break when cooked.