Mozzarella & Spinach-Stuffed Chicken Fillet

Celebrity chef Ina Garten is famous for her affinity to chicken dishes, often throwing out the good old ‘winner winner, chicken dinner’ when she conjures up morsels of gastronomic glory. Perhaps we are biased (or, perhaps not) but we think the Fig Tree Restaurant’s Mozzarella & Spinach Stuffed Chicken Fillet is far more than just a winner…perhaps, even surpassing The Barefoot Contessa? In this edition, Executive Chef Godfrey Kinyanjui shares the secrets of this exceptional dish and its accompaniments. Let’s cook!

Ingredients

Stuffed Chicken

• 250g chicken fillet
• 80g spinach
• 20g onions
• 25g garlic
• 60ml olive oil
• 100g mozzarella cheese
• Pinch of salt
• Pinch of pepper

Roasted Sweet Potato Rounds

• 120g sweet potato
• 2g cinnamon
• 10g honey
• 2g turmeric
• 1g garlic

Stir-Fried Vegetables

• 100g mixed vegetables of your choice
• 15ml oil
• 5g garlic
• 5g ginger
• 10g honey
• 5g soy sauce

Creamy Dijon Sauce

• 30ml cream
• 5g mustard
• 10g honey
• Salt and pepper

Method

1. Begin with the chicken. Clean and butterfly it by slicing the breast horizontally and spreading them to resemble butterfly wings (don’t cut the chicken into two halves). Use a meat mallet to pound the meat until it is relatively flat.
2. Prepare the spinach by trimming it from the stem, and then rinsing it. Now, blanch the spinach by placing the leaves into a pot of boiling water for just under a minute, until they are bright green, then use a slotted spoon to transfer the spinach to a bowl of ice water to stop the cooking process.
3. Sauté the onions with the garlic, salt and pepper, and set aside.
4. You are now ready to assemble the stuffed chicken:
   1. Take a sheet of clingfilm and spread it flat on a level surface.
   2. Sprinkle salt and pepper to taste.
   3. Spread the blanched spinach over the fillet, and top with mozzarella cheese.
   4. Use the clingfilm to gently roll the chicken fillet into a tight ‘roll’. Make sure the sides are taut.
5. Steam the chicken for between 15 and 20 minutes.
6. Transfer to a pan, and lightly fry it on medium to high heat to give it a golden colour.
7. Slice the cooked chicken into medallions, and top with more mozzarella cheese, (there is no such thing as too much cheese!)
8. If you would like to add an extra flair and really show off, gratinate the chicken by popping in the oven or air fryer for a few minutes to melt the cheese.
9. This is best served as soon as it is ready, to get that gorgeous cheese pull.

Roasted Sweet Potato Rounds

1. At the Fig, we serve the sweet potato in round discs. You are welcome to cube it or serve in a different way. Make sure to adjust your cooking time, accordingly.
2. Rub the potatoes with the oil, cinnamon, turmeric and honey.
3. Roast the potatoes on 180 degrees for 30 minutes.
4. A good tip is to get your potatoes done, first, as they may take the longest.

Stir-Fried Vegetables

This is a quick study, best done in a wok:

1. Drizzle the oil into the wok, and then add the garlic and ginger.
2. Throw in the veggies and stir-fry.
3. Gently tilt the pan and pour in your honey and soy sauce.
4. Toss the veggies a few times to coat them and set aside.

Creamy Dijon Sauce

The silky creation that brings the dish together.

1. Combine all the ingredients in a saucepan and bring to a boil.
2. Assemble your chicken, potato and vegetables and then pour the sauce over the dish. Or, if you would like the sauce on the side, place it into a ramekin.