Oven Baked Corn fed Chicken Breast filled with spinach and pine nut mousse:

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Ingredients:
4 Corn fed Chicken Breasts (frenched wing bone)
½ cup blanched spinach
1 cup cooked rice
1 tbl toasted pine nuts
3 small cloves garlic
Salt and pepper
250ml chicken stock
5 sprigs thyme
30 grams butter
30 ml olive oil
2tbl chopped chives
8 chat potatoes steamed till tender
12 baby carrots cleaned, trimmed and blanched
16 green beans blanched
12 sugar snap peas blanched
150ml of Marsala reduced by half
200ml chicken jus
8 slices of prosciutto dried in a slow oven

Method:
Step 1
Prepare mousse by taking spinach, rice, 1 clove of garlic and pine nuts and blend to combine, season.
Step 2
Prepare chicken breasts by trimming any excess fat and cutting a pocket just behind the bone lengthways. Try not to pierce the flesh otherwise mousse will leak out.
Step 3
Pipe prepared mousse into pocket and set aside.
Step 4
Once all chicken breasts are filled heat a pan season and seal the breasts.
Step 5
Place in a roasting dish add chicken stock, thyme and garlic. Place in oven set at 180 degrees Celsius for 15 - 20 minutes.
Step 6
Combine reduced Marsala and chicken jus bring to the boil and reduce to simmer.
Step 7
Heat butter in a pan to saute potatoes and vegetables, season and finish with chopped chives.
Step 8
Once chicken breasts are cooked remove from oven and assemble. Garnish with prosciutto chips.