INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6.
1 Remove the false fillet from the chicken. Cut a pocket horizontally
through each breast. Keep to one side.
2 Heat 1 tbsp oil in a frying pan and cook one-third of the mushrooms
for a minute. Chop the false fillet and put in a bowl with the
mushrooms, chervil and 2 tbsp double cream. Season.
3 Fill each breast with the mixture. Roll each breast in buttered
foil and roast in the oven for 25 minutes or until cooked.
4 Boil a pan of water with the white wine vinegar, pinch of salt,
sprigs of thyme, turmeric, cumin and marjoram.
5 Add the florets, cook for four minutes and drain. Put in a bowl
with 2 tbsp olive oil, dill, coriander sprigs and six chopped
sundried tomatoes. Mix and serve.
6 Heat a wok or deep frying pan with the vegetable oil and cook the
diced potatoes until golden. In a separate frying pan heat 1 tbsp
olive oil and cook the remaining sundried tomatoes, remaining
mushrooms and leek. Mix with the potatoes, dill and parsley. Serve
with the chicken.
7 Cut out two thick discs about 10 1/2cm/4" diameter from the bread
slices. Melt the butter in a frying pan. In a bowl whisk together two
eggs and 2 tbsp double cream.
8 Dip the bread in the mixture and fry until golden on both sides.
Keep warm. In the same pan fry the halved strawberries with some
black pepper and balsamic vinegar. Remove from the heat and leave to
stand.
9 In a bowl mix together the chopped strawberries with the syrup and
2 tbsp double cream. Serve with the french toast and pan-fried
strawberries.
Converted by MC_Buster.
NOTES : Chef -  Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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