4 chicken breasts - skinned
½ fresh pineapple - peeled and finely chopped
1 lemongrass - finely chopped
2 cm/¾ " of root ginger - grated
1 tablespoon of vegetable oil
1 red pepper - skinned and roasted
1 medium onion - skinned and finely chopped
½ red chilli - seeded and finely chopped
6 fresh tomatoes - skinned, quartered and seeded
150 ml/¼ pint of chicken stock
150 ml/¼ pint of white wine
1 packet of fresh coriander - finely chopped
salt and pepper

METHOD

In a small bowl mix together the pineapple, lemon grass and the ginger. Open out the chicken fillets and put between two pieces of cling film. Flatten with a rolling pin. Remove the cling film and place the pineapple stuffing on the meat. Carefully roll up the fillets ensuring the stuffing is thoroughly enclosed in the chicken. Wrap the chicken in a clean piece of cling film. Seal the parcel well and steam for 15 minutes. Meanwhile prepare the sauce by heating the oil in a frying pan and cooking the onion and garlic for 3-4 minutes. Add the chilli, tomatoes and pepper and cook for a few minutes before adding the stock and wine. Reduce the sauce until slightly thickened and the vegetables are all cooked. Adjust the seasoning with salt and pepper and stir in the fresh coriander. Unwrap the chicken and pour over the sauce before serving.

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