Oven baked rosti with ham and cheese stuffed chicken and pea

Serves 4



Ingredients



For the rosti:



4 large potatoes, peeled

1 onion

25g butter, melted



For the chicken:



3 chicken breasts, mini fillets removed

3 slices of ham

3 slices of cheese



For the peas:



1 onion, finely sliced

750g frozen peas

250ml chicken stock

25g butter

2 baby gem lettuce, shredded

Oil for cooking

Sea salt and freshly ground black pepper



Method



Preheat the oven to 180C



Grate the potatoes with the coarse side of a grater. Place into a colander and squeeze out as much water as possible. Place into a large roasting tray. Grate the onion and mix into the potato. Season with salt and pepper and flatten the mixture down, making sure it reaches the edges. Pour over the butter and drizzle with a little oil. Place in the preheated oven whilst you prepare the chicken.



Slice a pocket into each of the chicken breasts and fill with one slice of ham and cheese into each breast. Season the outside of the chicken.



Heat a large heavy based pan over a medium high heat. Once hot, add a dash of oil. Fry the chicken breasts on either side until coloured.



Remove the roasting tray from the oven and place the chicken on top of the rosti. Return to the oven and continue to bake for 30 minutes or until the rosti is cooked through and golden. If the rosti takes longer than 30 minutes to be coloured or cooked through, then remove the chicken breast and keep them warm whilst the rosti finishes cooking.



Meanwhile, using the pan you coloured the chicken in, fry the onion for the peas in a little oil. Cook until they are tender. Then add the peas along with the stock and butter. Bring to the boil and cook until the stock has reduced by half and the peas are cooked through. Stir the shredded lettuce.



Slice the chicken when ready to serve.