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1
Preheat oven to 180C.
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2
Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.
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3
Divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sun-dried tomato, finally press cheese firmly over tomato to form a small mound.
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4
Fold breasts over to enclose filling and wrap prosciutto around each breast to secure.
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5
Place breasts in a lightly oiled oven proof dish and cook in pre-heated oven for 30-35 Min's or until chicken is cooked through.
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6
Sauce.
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7
Combine wine, water, lemon juice, parsley, stock and mustard in a saucepan.
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8
Heat over med high heat, use a whisk if necessary to combine mustard fully, you don't want lumps.
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9
Mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through.
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10
Serve with chicken.
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11
Spinach:.
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12
Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.
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13
In a small fry pan cook bacon, drain on absorbent paper.
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14
Combine spinach, onion, garlic, bacon, cream, stock and cheese, in a microwave safe bowl, stir well.
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15
Microwave for about 1 minute to melt cheese, stir again.
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16
Make sure mixture is cool enough to add egg as you do not want it to cook.
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17
Add egg and panko flakes.
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18
Heat some oil in a pan, using a tablespoon divide mixture into roughly 4 equal parts.
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19
Take spoonful of mixture add to pan press down to form a pattie shape and cook until browned on both sides.
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20
To Serve: Place chicken on a plate, spoon some sauce over, garnish with a basil leaf, place patties on plate and garnish with kumara curls if desired.
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21
Kumara curls: If you wanted to do this just peel kumara, then using a vegetable peeler peel kumara into strips, heat some oil in a pan (about 1/4 inch deep).
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22
Add kumara and fry until it curls up and is crisp.
