4 corn fed boneless chicken breasts.
125g/4 ½ oz buffalo mozzarella, cut into 4 slices
8 fresh sage leaves scant oil for frying mashed potatoes made with 750g/1lb 9ox potatoes and olive oil from the confit
1 head garlic broken up and left unpeeled
175ml/6fl oz extra virgin olive oil
2 sprigs of fresh rosemary
2 sprigs of fresh thyme TO MAKE THE GARLIC CONFIT,
place the unpeeled cloves in a medium saucepan and pour over the olive oil (just enough to cover). Add the rosemary and thyme sprigs and simmer gently for 15-20minutes or until the garlic is just soft. Allow to cool, strain off and reserve the oil, discard the herbs and carefully peel the garlic. .
TO PREPARE THE CHICKEN,
wipe over the chicken with a damp cloth use a sharp knife to make a slit in the side of each chicken piece, taking care not to cut through to the other side. Stuff each with a slice of mozzarella, 2 sage leaves and 2 pieces of the garlic confit. Season with salt and pepper. Keep together with a rasher of Irish bacon
PREHEAT THE OVEN to 200C/400F gas mark 6.
Heat a frying pan until very hot, add the oil and fry the chicken, skin side down, for 45 seconds on each side, until golden. Place in a roasting dish and cook in the oven for another 12 minutes until done.
ALLOW TO REST, then slice diagonally in half and serve on the mashed potatoes with a little juice served around it. For an additional flavour serve with Country chutney