A delicious exclusive for you to try this week.
'Tis the season to enjoy wild garlic and this delicious recipe from Hugo Arnold is easy to master. You can get wild garlic in certain vegetable shops at this time of year, but it's also really easy to forage - just make sure to only take as much as you need so that the crop will grow back again next year.
Chicken with wild garlic stuffing
Serves 4
Ingredients
- 4 chicken breasts
- Salt and pepper
- 2 mozzarella balls
- 1 large handful wild garlic, roughly chopped
- 1 tablespoon finely chopped parsley
- 1 red chilli, deseeded and finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
Method
- Cover each chicken breast with clingfilm and use a rolling pin to bash gently so each breast is about 1cm thick. Season both sides with salt and pepper.
- Roughly chop the mozzarella and mix with the wild garlic, parsley and chilli. Place on one half of each chicken breast. Fold over and secure with a cocktail stick or two
- Heat the oil and butter over a moderate heat and when frothing slide the chicken into the pan. Sauté for five minutes each side or until cooked.
Ways to change
- Use turkey in place of chicken
- Add a teaspoon of picked thyme to the mozzarella
- Add two tablespoons chopped black olives to the mozzarella
Recipe by Hugo Arnold
