Black garlic is fresh garlic that has been aged and fermented until the white cloves turn a glossy jet black. It's popular with chefs for its instant umami richness.
1 whole head of black garlic
60g crustless stale bread
4 tbsp milk or white wine
2 tbsp finely chopped parsley
1 tsp thyme leaves
1 tbsp finely grated lemon zest
Half a beaten egg
Sea salt and pepper
4 chicken breasts,skin on (if the breasts are skinless,wrap with a slice of prosciutto.)
1 tbsp olive oil
1. Peel the garlic cloves and set aside.
2. Soak the bread in milk for 5 minutes,then squeeze out excess milk. Mix the bread with the parsley,thyme,lemon zest,beaten egg,sea salt and pepper.
3. Place the chicken breasts skin-side down on a board. Working from the middle,butterfly the breasts,cutting horizontally into the thickest side of meat without cutting right through,then open it like a book and flatten slightly. Season well.
4. Arrange the stuffing and the garlic cloves down the middle of each breast,roll tightly into a cylinder and wrap in plastic wrap for an hour or two until required.
5. To serve,heat the oven to 200 degrees. Pan-fry the chicken in olive oil for 5 minutes until golden,then bake for 20 minutes or until cooked through. Slice,and serve with peas and rocket leaves,and any pan juices.
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