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Stuffed chicken breasts

Stuffed chicken breasts

Stuffed chicken breasts

4 large deboned chicken breasts with the skin on
Salt and fresh ground black pepper
Olive oil for coating

For the stuffing: combine
½ cup bread crumbs
3 cloves garlic, finely chopped
3T fresh parsley
200g pork sausage meat
the zest of 1 lemon
salt and freshly ground black pepper

butterfly the breast through the middle but not cutting all the way through. Cover with plastic wrap before gently pounding to flatten the breast. Season with salt and freshly ground black pepper.
Fill the center of the chicken with the filling, not adding too much. Roll the chicken over securing the filling before coating in olive oil. To secure the chicken either use tooth picks or butchers twine.
Place the chicken on a baking tray before roasting in an oven at 180C for 20 minutes, or until cooked through.
Allow to cool slightly before carving and serving over either mash or a side of your choice

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