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Chicken Supreme on Zucchini and Kumera Rosti
4 chicken supreme
50g flaked almonds
80g camembert
500g zucchini, grated
500g sweet potato, grated
100g potato, grated
2 eggs
100g plain flour
Breadcrumbs
100 pink peppercorns
1 onion, finely diced
100ml white wine
500ml cream
Salt and pepper
1. Make a pocket in each breast length wise with a small, sharp knife. Cut camembert into four equal wedges, roll in almonds then squash into the breasts.
2. Seal in a hot pan then cook in oven at 240°C for eight to 10 minutes, until just firm to the touch. Serve placed on top of the rosti with sauce over the top.
3. For the rosti, place grated zucchini, potato and sweet potato in a bowl and season well. Add flour and eggs, mix to a consistent texture. Roll into four equal patties, making sure to squeeze out excess moisture. Place onto a greased baking tray and cook in the oven at 200°C for 25 minutes.
4. For the sauce sauté onion in olive oil until soft, add drained peppercorns and cook for a further two minutes, then deglaze with wine and reduce by half. Add cream and reduce to sauce consistency.
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