Recipe via Entertaining with Dani Valent.
Inside-Out Chicken Parmigiana
80 g day old sourdough bread, torn into pieces
1 lemon, zest only, no white pith
90 g pitted green olives
2 garlic cloves
60 g eschalots
40 g unsalted butter
400 g liquid chicken stock
400 g tomato passata, plus extra if needed
1000 g potatoes, peeled and cut into cubes (3 cm)
2 tbsp olive oil
4 – 6 skinless chicken breast fillets (approx. 350 g each)
4 – 6 slices prosciutto
4 – 6 stalks fresh silverbeet, stalks removed and leaves torn into strips
160 g mozzarella cheese, cut into thin slices
1 pinch salt, to taste
1 pinch ground black pepper, to taste
Line a baking tray (30 x 40 cm) with baking paper and set aside.
Place bread, lemon zest, olives and 1 of the garlic cloves into mixing bowl and chop 6 sec/speed 7, or until a rough crumb consistency. Transfer into a bowl and set aside.
Place eschalots and remaining garlic clove into mixing bowl and chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add butter and cook 3 min/100°C/speed 1.
Add chicken stock and passata. Place Varoma into position, weigh potatoes into dish and onto tray, secure Varoma lid and cook 20 min/Varoma/speed 2. Transfer steamed potatoes onto prepared baking tray, toss with olive oil and set aside. Keep contents in mixing bowl.
Preheat oven to 190°C.
Using a meat mallet or rolling pin, flatten each chicken breast into large pieces (1-1.5 cm thickness).
Place sheets of aluminium foil, slightly larger than each chicken breast, onto work surface, then line aluminium foil pieces with baking paper.
Place 1 chicken breast onto centre of each piece of baking paper. Distribute breadcrumb mixture evenly along length of each fillet, top with a slice of prosciutto, a piece of silverbeet and thin slices of mozzarella.
Using baking paper to assist, tightly roll chicken lengthways in the baking paper and foil to enclose filling, twisting ends to form a firm sausage shape.
Bake steamed potatoes for 20-30 minutes (190°C), or until golden and crisp. Meanwhile, continue with recipe.
Check liquid level in mixing bowl and top up with extra passata to cover blades, if required. Add salt and pepper, to taste. Place 2-3 chicken breasts into Varoma dish and 2-3 onto Varoma tray, ensuring steam can circulate freely. Secure Varoma lid and cook 20-25 min/Varoma/speed 2, or until chicken is cooked through. Set Varoma aside.
Insert measuring cup. Blend 30 sec/speed 4-7, increasing speed gradually from speed 4 to speed 7.
Unwrap chicken and cut each roll into scrolls (2-3 cm). Place passata sauce onto plate, top with chicken and serve with potatoes.