Cheesy sweet potato mash with garlic chicken roulade
(from danielle_n_44’s recipe box)
Serves 1 people
Categories: Chicken, Potato, Sides
Ingredients
- For the cheesy sweet potato mash
- 1 sweet potato, peeled and chopped
- 55g/2oz Gruyère cheese, grated
- 2 tbsp double cream
- salt and freshly ground black pepper
- 2 tbsp chopped fresh flatleaf parsley
- For the chicken roulade
- 150g/51/2oz chicken breast, cut through the centre and opened out flat (butterflied)
- 55g/2oz Gruyère cheese, chopped
- 1 clove garlic, crushed
- 1 tbsp olive oil
Directions
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Preheat the oven to 180C/350F/Gas 4.
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For the cheesy mash, cook the potato in boiling salted water for 7-8 minutes, or until tender. Drain well, then mash together with the cheese and cream and season with salt and freshly ground black pepper. Stir in the chopped parsley.
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For the chicken roulade, pile the chopped cheese and garlic in the middle of the opened out chicken breast. Roll up the chicken tightly and tie with kitchen string.
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Heat the oil in an ovenproof frying pan, and add the stuffed chicken breast. Fry for 2-3 minutes on all sides, or until golden-brown, then transfer to the oven to roast for 6-8 minutes, or until the chicken is cooked through. Remove from the oven and thickly slice.
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To serve, pile the cheesy sweet potato mash onto a serving plate and top with the slices of chicken roulade