Stuffed Chicken Pomelo

Method

1. Preheat oven to 180º C.
2. Halve the pomelo and remove the segments. Peel the segments, deseed and crumble them. Add salt and crushed black peppercorns and mix.
3. Slit the chicken breasts without cutting through to make butterfly.
4. Mix spinach, asparagus tips, red capsicum, salt and crushed black peppercorns in a bowl and spread this mixture over the chicken breasts and roll them tightly.
5. Heat olive oil in a non-stick pan, keep the chicken rolls in it and sear them from all sides till they turn golden.
6. Place the chicken rolls on a baking tray, sprinkle some white wine over them, keep the tray in the preheated oven and cook for 10 minutes.
7. Add remaining white wine to the pan, to deglaze it. Chop 1 medium onion and add to the pan. Add garlic, mustard paste, a little crushed black peppercorns, salt and cream and mix. Add butter and mix well and let the sauce come to a boil.
8. Add saffron and mix. Add lemon juice and mix well. Turn off the heat.
9. Take the rolls out of the oven and cut into thick slices. Arrange them on a serving dish, arrange the pomelo alongside and pour the sauce besides the pomelo. Garnish with olives and serve hot.

Additional Tips and Tricks