INGREDIENTS

INSTRUCTIONS

Remove the fillet from each breast and set aside. Make a long
incision in the breast to form a pocket and add salt to the inside.
Sweat the ginger in the butter and redcurrant jelly, add the carrot
and leek, season and set aside to cool. When cool, divide into four
and use to line the inside of each chicken breast. Arrange three
prawn tails on top of the mixture and close up the pocket. Carefully
beat the chicken fillets and cover each breast with a beaten fillet.
Roll each breast in cling film and put in the fridge for 1 hour.
Pre-heat the oven to 200C/400F/gas6. In an ovenproof dish, pan fry the
breasts in clarified butter for about a minute to seal, then place
the pan in the oven for 8 minutes or until the juices run clear when
tested with a skewer. Remove the chicken from the pan and keep warm.
Drain off any fat from the pan and add the ginger trimmings. Deglaze
with raspberry vinegar, add the chicken stock and reduce to a third.
Whisk in a little butter and pass through a fine sieve.
Carefully remove the stalk from the artichoke by breaking it off
intact. Working around the artichoke with a sharp knife, remove the
leaves. Take a slice from the top and bottom to leave a cylinder.
Using a smaller knife, trim the corners from top and bottom, leaving
a smooth-sided disk or lozenge shape. Using a spoon, remove the woody
centre of the artichoke and discard, and rub half a lemon over all
the cut sides to prevent discolouration. Slice artichoke into 1/4"
slices and place in a bowl of water and lemon juice until ready to
use. Melt some butter in a pan and toss the artichoke until al dente.
Season with salt and pepper.
Remove stalks from the spinach and wash thoroughly. Melt a little
butter in a separate pan, add prepared spinach and fry gently until
wilted.
Season with salt and nutmeg. Remove and press lightly into circular
metal scone cutters.
Slice the chicken and arrange as a fan on the plate. Arrange the
artichoke and spinach alongside, carefully removing scone cutters.
Pour the sauce over and serve.
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