Chicken with asparagus and other things...

Ingredients for the Chicken rolls
2 chicken breasts
Jar of Maggie Beers, Pear spice paste
6 slices prosciutto
6 slice of some tasty cheese, fonita if you can get, it is great
4-6 sage leaves
8 asparagus spears
Shake of Chinese five spice, salt and pepper for seasoning
2 tbl spn olive oil
Ingredients for Couscous
¾ cup couscous
1 tbl spn olive oil
180 ml chicken stock
Ingredients for the Sauce
¾ cup chicken stock
¾ cup dry white wine
1 tsp cornflour

• Preheat oven to 180C
• Using a meat mallet, flatten out each breast so they are about 12 ml thick all over
• Season fillet with a little salt and pepper
• Using a butter knife spread the pear spice paste over the fillet, be generous
• Lay 3 prosciutto slices over the top
• Lay cheese over top
• Lay sage along the length
• Lay asparagus lengthways across the fillet
• Roll it all up and secure with toothpicks
• Sprinkle Chinese Five Spice lightly, all over the roll
• Heat the oil in a oven proof pan, once hot quickly seal the rolls rolling them around to get all sides
• Add the wine, deglazed the pan, then add the stock
• Place pan in oven uncovered for 12 minutes
• To prepare the couscous, heat 180 ml chicken stock in a saucepan
• Measure couscous into a heat proof bowl, add 1 tbl spn olive oil and massage lightly into the grains
• When stock comes to the boil, pour over the couscous and cover the boil tightly with cling wrap, set aside until chicken is ready, then fluff up with a fork and spoon onto the plate
• When chicken is cooked, remove from pan and place on couscous
• Place the pan onto a hotplate on high heat, reduce the liquid by about half, add the cornflour to thicken a little, then spoon over the chicken
• Serve with a fresh garden salad
• For the salad dressing
½ tsp French mustard
1 tbl spn sherry vinegar (or red wine vinegar)
3 tbl spn Extra virgin olive oil
Good grinding of salt
Whisk it all together, season with salt and pepper to taste, then spoon over salad.