Name: Stuffed chicken breasts with bread sauce and grilled vegetables
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 g asparagus; 250.00 g aubergine halved lengthways; 1.00 fennel bulb, quartered; fresh chives; 200.00 g green beans young, topped and tailed; 12.00 garlic whole cloves; 100.00 ml fresh chillies 573; 500.00 g sausages chicken; 10.00 ml fresh rosemary or thyme; 4.00 chicken breast fillets bone in and with skin; fresh rosemary to garnish; 2.00 bay leaves; 1.00 onion peeled and halved; 6.00 cloves; 500.00 ml milk; 200.00 g breadcrumbs white; 30.00 ml butter; 60.00 ml cream; salt and freshly ground black pepper to taste

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Ingredients (19)

250.00 g	asparagus
250.00 g	aubergine — halved lengthways
1.00	fennel — bulb, quartered
	fresh chives
200.00 g	green beans — young, topped and tailed
12.00	garlic — whole cloves
100.00 ml	fresh chillies — 573
500.00 g	sausages — chicken
10.00 ml	fresh rosemary — or thyme
4.00	chicken breast fillets — bone in and with skin
	fresh rosemary — to garnish

BREAD SAUCE

2.00	bay leaves
1.00	onion — peeled and halved
6.00	cloves
500.00 ml	milk
200.00 g	breadcrumbs — white
30.00 ml	butter
60.00 ml	cream
	salt and freshly ground black pepper — to taste

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Method:

Preheat oven to 180 ºC.
Place vegetables and garlic cloves on a baking sheet, drizzle with olive oil and roast for 20 to 30 minutes. Remove from pan and keep warm.
Combine sausage meat and rosemary and stuff under skin of chicken breasts. Spoon over remaining oil. Roast in same pan for 20 to 30 minutes, or until golden brown.
Serve on a bed of grilled vegetables, with bread sauce.
BREAD SAUCE: Place bay leaves, onion, cloves and milk in a saucepan. Bring to boil, then reduce heat and simmer for 30 minutes.
Strain milk into a pan discarding onion, bay leaves and cloves. Add remaining ingredients.
Simmer for 15 minutes, or until thick but not stodgy. You may need to add extra cream.