Dragon-Smoked Chicken & Amber Woodland Sauce

• Meanwhile, finely chop garlic and brown onion (see ingredients).
• Pick and finely chop rosemary (see ingredients).
• Thinly slice kale, discarding any larger pieces of the stalk.
• Cut or tear bake-at-home ciabatta into bite-sized chunks.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Place ciabatta on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until golden, 5-7 minutes.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook kale and half the garlic until softened and fragrant, 1-2 minutes.
• Remove from heat, then stir through flaked almonds and a drizzle of balsamic vinegar. Season to taste. Transfer to a bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook onion until tender, 4-5 minutes.
• Add half the rosemary and remaining garlic and cook until fragrant, 1 minute.
• Remove from heat, then add baked ciabatta and toss to combine.
• Transfer to a small baking dish, then pour over the boiling water (see ingredients) and stock concentrate, mixing to combine. Drizzle with olive oil. Cover with foil and roast for 10 minutes.
• Remove from oven. Remove foil, then roast until golden and heated through, 8-10 minutes.

• While the stuffing is roasting, return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute, add the butter, paprika spice blend and remaining rosemary, turning chicken to coat.

TIP: The chicken is cooked through when it is no longer pink inside.