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Ingredients
1 chicken breast, cut into thin escallops
100g arrowroot
Salt and pepper
50g Brie
2 tbsp redcurrant jelly
1 Swiss brown field mushroom
150 g spinach
1 clove of garlic
Juice of ½ a lemon
50g butter
2 tbsp olive oil.
Method
Heat a fry pan add the olive oil and butter then toss in the garlic and cook until just soft then tumble in the spinach and cook until wilted, squeeze in the lemon juice and set aside
Dredge the chicken through the arrowroot and salt and pepper then cook on a hot grill for 3-5 minutes each side.
Place the mushroom onto a hot grill, gill side down and cook for 5 minutes then turn over and place the brie in the centre, top with the redcurrant jelly and cooked chicken then cook the other side for further 3 minutes and serve on the wilted spinach.
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