JAMON, CHORIZO AND CAMEMBERT STUFFED CHICKEN WITH JACK DANIELS TENNESSEE SWEET POTATO MASH

SUCH A UNDER RATED DINNER I JUST LOVE THIS DISH, SUMPTUOUS MOIST CHICKEN, WRAPPED IN CRISPY JAMON SERRANO, INFUSED WITH CHORIZO OILS AND OOZING SOFT GOOEY CAMEMBERT

INGREDIENTS

1 chicken breast

4 slices of jamon serrano

1 cooking chorizo fine chopped

2 rashers of pancetta fine sliced

1 shallot fine diced

1 red chilli fine diced

1 tbsp chopped coriander

1/2 of le rustic Camembert

2 sweet potatoes

50g butter

1 tbsp palm sugar

50ml Jack Daniels bourbon

1 small squeeze of lemon and lime juice

1 dash ooil and knob of butter

Make the sweet potato mash first, as this will bake at the same time as the chicken.  Peel and chop into equal sizes, place in a pan of boiling water until soft.  Drain and gently mash through a ricer.  Add the butter, sugar, lemon and lime juice and Jack Daniels and mix well, the original recipe I followed also added marshmallows to this, but that is a little too sweet for my tastes.  Place the sweet potato (Tennessee Mash) into a baking dish and dot the top with a few small pieces of butter, place in a pre heated oven for approx 20 minutes.  This will dry out the mash a little and make it really light, airy and fluffy, like candyfloss that melts on your tongue.

Meanwhile while the sweet potato is boiling, make and stuff the chicken so that it is ready to cook in the oven for the same time as the baked mash. In a pan gently fry the shallot for a few minutes to soften, do not colour, add the pancetta and chorizo and fry for approx 5 minutes, leave to one side.  Take the chicken breast and lay on your chopping board, to make a pocket for the filling, make an incision in the side of the breast, approx 3 inch's long and push the knife into the centre without piercing the top or bottom to the breast, keeping the knife where it is now gently move the tip of the knife 3/4 of the way up to the top and down to the bottom, try not to make the actual incision whole any bigger, basically you are carving out a cave inside the breast to stuff.

Season the inside of the chicken breast and stuff in some of the cheese, then the chorizo and pancetta mix, some red chilli and some coriander, and repeat till it is packed tight and bursting out.  Lay flat the jamon serrano on a sheet of cling film, slightly overlapping and place the chicken breast 1/3 of the way in and wrap the jamon around the chicken keeping the join side on the back of the chicken.

Heat the ooil and butter to a moderate heat and seal the chicken, seal the joined side first and then place in a pre heated oven at 180 degrees for approx 15-20 minutes until cooked, cover in tin foil and rest for 5  minutes before serving.