1 chicken breast. It is is thick place it between two pieces of cling film and bash it out
1 slice of ham or a rasher of bacon, chopped.
5 small mushrooms sliced. Use ones with plenty of flavour such as chestnut or Shitake
1 clove of garlic, peeled
Some herbs of your choice – thyme, majoram or oregano would be good.
1 slice of bread, roughly torn
To deglaze the chicken, a glss of white wine
Pinch turmeric , few sprigs of coriander or flat leaf pasley
Method
Preheat a griddle pan..
Place stuffing ingredients i.e. the herbs, mushrooms, bread , ham and garlic in food processor and blitz. You want a crumbly finish rather than a paste. Spread the stuffing over the flattened chicken breast. Roll up and secure with a couple of cocktail sticks. Place in griddle and cook for 10 minutes. Remove from gridle and finish in oven. While chicken is cooking pour wine into griddle pan to deglaze it and add tumeric and herbs to this fluid. After 5 minutes remove chicken from oven , remove sticks and pour over the glaze. Open a bag of salad leaves make a dressing and there you are.
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