Stuffed Chicken Pomelo

Methods

• Preheat oven to 180º C.
• Halve the pomelo and remove the segments. Peel the segments, deseed and crumble them. Add salt and crushed black peppercorns and mix.
• Slit the chicken breasts without cutting through to make butterfly.
• 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.
• Heat olive oil in a non-stick pan, keep the chicken rolls in it and sear them from all sides till they turn golden.
• 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.
• 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.
• Add saffron and mix. Add lemon juice and mix well. Turn off the heat.
• 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.