Chicken Breasts Stuffed With Prawns And Ginger

Directions

1. Remove the fillet from each breast and set aside. Make a long incision in the breast to create a pocket and add in salt to the inside.
2. Sweat the ginger in the butter and redcurrant jelly, add in the carrot and leek, season and set aside to cold. When cold, divide into four and use to line the inside of each chicken breast. Arrange three prawn tails on top of the mix and close up the pocket. Carefully beat the chicken fillets and cover each breast with a beaten fillet.
3. Roll each breast in cling film and put in the fridge for 1 hour.
4. 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 min or possibly till the juices run clear when tested with a skewer. Remove the chicken from the pan and keep hot.
5. Drain off any fat from the pan and add in the ginger trimmings. Deglaze with raspberry vinegar, add in the chicken stock and reduce to a third.
6. Whisk in a little butter and pass through a fine sieve.
7. 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.
8. Using a smaller knife, trim the corners from top and bottom, leaving a smooth-sided disk or possibly lozenge shape. Using a spoon, remove the woody centre of the artichoke and throw away, 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 till ready to use. Heat some butter in a pan and toss the artichoke till al dente.
9. Season with salt and pepper.
10. Remove stalks from the spinach and wash thoroughly. Heat a little butter in a separate pan, add in prepared spinach and fry gently till wilted.
11. Season with salt and nutmeg. Remove and press lightly into circular metal scone cutters.
12. Slice the chicken and arrange as a fan on the plate. Arrange the artichoke and spinach alongside, carefully removing scone cutters.
13. Pour the sauce over and serve.