Ingredients for chicken:

• Two whole chicken breasts, pounded thin using a meat tenderiser

• 2 tbsp garlic powder

• 2 tbsp ground paprika

• 2 tbsp rosemary garlic herbs

• 200ml whipping cream

• 1/2 cup water / chicken stock

• 2 cups shredded mozzarella (half to place between the folded chicken and the rest to top the chicken before it enters the oven)

• 1/2 tsp salt

• 1/2 tsp crushed black pepper

• 2-3 tbsp Olive oil for cooking

• 20g butter for cooking

• 1 medium sized onion, chopped

Ingredients for the mash:

• 1 large potato, cubed

• 1/4 of a medium sized pumpkin, cubed

• 50g salted butter

• 1/4 cup milk / cream

• 1/4 cup grated parmesan

• Freshly cracked black pepper (add salt if needed because you don’t want it overly salted with the salted butter and already salty parmesan cheese)

Method: 

1. On a cling-wrap-lined cutting board, place the chicken breast. Line chicken with cling wrap, then gently pound the chicken (using a meat tenderiser) till it’s about an inch thin. This will also make the chicken tender and not hard and chewy.
2. Season with garlic powder, paprika, salt and pepper. Between each chicken breast, place the grated mozzarella.
3. In a pan, add olive oil and cook the stuffed chicken breasts carefully till golden brown. It doesn’t need to be thoroughly cooked as you’ll be baking it in the oven later.
4. Remove browned chicken from the pan. Add the butter and sauté the onions till soft, scrapping all the browned bits. Add the rosemary garlic herbs, cream and water. Bring it to a gentle simmer before placing the chicken in. Top with the rest of the mozzarella. Into a pre-heated oven of 180-190C and cook for about 25-30 minutes.
5. While you wait for the chicken to cook, make the pumpkin potato mash.
6. Boil the cubed potato and pumpkin in some salted water till fork tender. Drain the water. Add butter and cream. Mash till smooth. Season to taste.