4 floury potatoes
olive oil cooking spray
2 tbsp cream
2 eggs, separated
2 tbsp chives, chopped
salt and pepper, to taste
2 bunches asparagus, trimmed
4 chicken breast fillets
160g gruyère cheese, sliced
1 tbsp olive oil
chives (extra), chopped, to serve
1 Preheat oven to 200C. Prick whole potatoes 6 times with a skewer and put on an oiled baking tray. Bake for 45 minutes to 1 hour or until tender. Halve potatoes and scoop out flesh. Put flesh in a bowl and mash until smooth. Add cream, egg yolks, chives, salt and pepper. Using an electric hand-beater, beat egg whites and a pinch of salt until stiff peaks form. Using a metal spoon, fold egg white into potato mixture. Spoon mixture into potato skins and return to baking tray. Bake for 15–20 minutes or until golden.
2 Meanwhile, put asparagus in a large bowl and cover with boiling water. Stand for 1–2 minutes or until bright green and tender. Drain. Slice chicken through the centre to form 4 thin schnitzels. Put on a flat surface. Put 2–3 asparagus spears and a slice of gruyËre on the end of each schnitzel. Roll to enclose filling, securing with a toothpick. Season with salt and pepper.
3 Heat half of the oil in a non-stick frying pan over medium heat. Add 2 chicken rolls and cook for 3 minutes each side or until golden. Transfer to a baking tray. Cook remaining chicken rolls and then put in oven for 8 minutes or until cooked through.
4 Serve chicken rolls with souffle potatoes sprinkled with chives (extra).