Grilled Chicken Breast & Ravioli
Served with Tilda Basmati & Wild Rice with ceps & garlic leaf garlic cream sauce. Recipe created by Steve Munkley, Executive Head Chef, The Royal Garden Hotel, London.
- Servings: 6
Source: Tilda Food Service
Ingredients
- Tilda Easy Cook Basmati & Wild Rice
- x 1.2kg fresh Label Anglaise Chickens
- fresh lasagne sheets
- banana shallot
- white chicken stock
- fresh or frozen ceps
- freshly grated Parmesan
- fresh garlic leaf
- julienne of leek
- brown chicken jus
- double cream
- Stock for braising