November 2009

Serves : 4 people

Preparation time :  15-20 minutes

Cooking time : 25 minutes

Created by : Chris Courts

Venue :  Cotswold Conference Centre

Method

1. Slice the potato & beetroot and place in a small oven proof dish in alternative layers,seasoning every layer finish with a top layer of potato & pour over 1 carton of cream
2. bake for about 35-40 mins on 170C.
3. Pan-fry chicken breasts in a little olive oil & seasoning until sealed & golden then finish in the oven for 12-15 mins
4. While everything is cooking put the diced goats cheese into a saucepan to melt with 1 carton of cream on a low heat.
5. Crumble in a stock cube for extra flavour. Then slowly reduce until its slightly thickened.
 

Plate up:

6. Spoon a portion of Potato & Beetroot in to the centre of the plate.
7. Place the cooked Chicken breast neatly on top.
8. Finish with the sauce a little over the Chicken, then around the plate.

Ingredients

4 Chicken Breasts
3 Large Potatoes (Maris Piper)
3 Cooked Beetroot
2 Cartons (290ml) Double Cream
50g Goats Cheese (the softer the better)
1 Stock Cube (optional)
Seasoning
Olive Oil