Mushroom & Asparagus Stuffed Chicken Roll

Ingredients

• 5 1/2 oz (150 g) chicken breast
• 5 1/2 oz (150 g) mushrooms
• 1 tbsp (15 ml) extra-virgin olive oil
• 3 (9 g) garlic cloves, minced
• 1 tbsp (3 g) fresh dill
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) white wine vinegar
• 7 oz (200 g) asparagus
• 3/4 oz (20 g) almonds
• 1 oz (30 g) arugula

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Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet and beat the butterflied chicken breast flat between paper.
2. Fry the mushrooms in half the olive oil over high heat 5 minutes, until golden, then the garlic and half the dill.
3. Whisk the white wine vinegar into the plain Greek yogurt, spread over the chicken, lay on the mushrooms and asparagus, roll up and pin closed.
4. Brush the roll with the last olive oil, roll it in the almonds blitzed fine for a crisp crust and bake 20 minutes, until it reads 165°F (74°C).
5. Slice on the diagonal and scatter the rest of the dill. Three days cold; 325°F (160°C) warms it. Onto arugula.