STUFFED CHICKEN ROULADE WITH AVOCADO, RICOTTA AND PANCETTA
Served on a potato pancake.
Place the chicken between two pieces of cling wrap. Using a meat mallet, slowly bang the chicken out to twice the size and refrigerate.
Grate the lemon and lime zest into the ricotta cheese and add the herbs, one egg and egg yolk.
Put two tablespoons of the ricotta mixture onto one end of the flattened chicken, lay the avocado on top followed by the pancetta and spinach. Place chicken on a large piece of cling wrap and slowly roll it up, bringing the sides together to tighten into a roll and tie both ends together.
Bring a medium sized saucepan half full of water to a simmer and add the cling film wrapped chicken, cook for 12 minutes.
Take out and rest the chicken on the bench for 10 minutes.
To make the potato pancake, boil the potatoes, mash and then cool. Once cool add the flour and baking powder until smooth and well mixed, add the egg and milk and whisk to a smooth consistency. Season with salt and pepper.
In a pan heat a little olive oil and when hot, ladle around 100ml of the mixture into the pan and turn the flame or element down. Cook both sides for 4 minutes.
Put the pancake on a serving plate. Unwrap the chicken, slice in half and place on the pancake.
Serve with a chicken jus or red pepper coulis, and seasonal vegetables.