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1.
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To make the chicken parcel, lay a large piece of tinfoil on a chopping board.
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Lay the strips of bacon side by side on the foil so that there are no gaps.
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Butterfly the chicken breast, place between two sheets of cling film, and flatten with a rolling pin.
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Remove cling film and place the chicken on top of the bacon.
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2.
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Mix the Perfect Italiano Ricotta, baby spinach, onion, salt and pepper in a bowl.
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Place this mix in the centre of the chicken breast in a cylindrical shape.
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3.
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Use the tinfoil to roll up the bacon, over the chicken breast, encasing the ricotta mix inside.
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Make sure that there is enough overlap of tinfoil so that the parcel can be sealed tightly.
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Twist the ends of the foil to seal.
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You should now have what looks like a large sausage wrapped in foil.
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4.
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Bring a large saucepan of water to a simmer and poach the foil wrapped parcel in water for 15-20 minutes.
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Remove from the foil and reserve the juice from inside the parcel.
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5.
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Place the potatoes in a large saucepan of salted water and bring to the boil.
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Simmer until the potatoes are just cooked and then strain.
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Place the potatoes back in the saucepan and place over a very low heat.
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Crush the potatoes with a potato masher.
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Add Anchor milk, Mainland butter, salt and white pepper to taste and mix until smooth.
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Set aside and keep warm.
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6.
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Heat a large frying pan over medium-high heat and add the Mainland butter and oil.
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Place the chicken parcel in the frying pan and fry until the bacon is crispy.
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Remove from the pan and rest for five minutes.
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7.
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To make the sauce, place the Brancott white wine, Anchor cream and reserved cooking juices from the chicken in a small saucepan.
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Bring to a simmer and reduce until thick.
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8.
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Bring a medium sized saucepan of salted water to the boil.
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Place the beans in the water and simmer for a few minutes until just cooked.
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Strain and pat dry.
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9.
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To serve, slice the chicken on an angle to create medallions.
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Place spoonfuls of mash on a plate.
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Top each spoon of mash with a medallion of chicken and a few green beans.
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Spoon the sauce over the chicken and around the plate.
