Pistachio Stuffed Chicken over Creamed Peas and Roasted Strawberry Cream
2 Deboned Chicken Breasts
200 grams Philadelphia Cream Cheese
150 grams Pistachios
10 grams Fresh Thyme
30 grams Chives
750 grams Peas (they can be frozen)
500 cc Cream
200 grams Butter
500 grams Strawberries
Salt and Pepper to taste
Fillet the chicken breasts so they are as wide as possible to allow for the stuffing: salt and pepper, chopped pistachios previously mixed with the cream cheese, chives and half the thyme. Roll the chicken up as tightly as possible and wrap it in aluminum foil, baking it at 180°c for 20 minutes.
Put the peas in a processor and sieve, then cook in a skillet adding butter, salt and pepper. Once it starts to bubble, add 100 cc cream and cook of a low heat for 10 minutes and set it aside.
For the Strawberry Cream, roast the previously cut strawberries and remaining fresh thyme in a buttered skillet for 10 minutes, then process and let it cool. While cooling, beat the cream until it has a loose texture and add salt and pepper. Once the strawberry mixture has cooled, add the cream and freeze for 10 minutes.
After the chicken has cooked, cut the roll into 8 servings.
For presentation, place 2 servings of chicken over a bed of creamed peas. Then form two ovals with two spoonfuls of the strawberry cream between the creamed peas and the chicken. Decorate with sliced strawberries and pistachios.