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Plascon Stuffed Chicken Breast with Roasted Red Peppers Sauce

Plascon Stuffed Chicken Breast with Roasted Red Pepper Sauce

Recipe by Jay Miller
serves: 6
Recipe time: 45 Minutes

roasted red pepper dip
2 red peppers, roasted with skin and seeds removed
1 can chickpeas
¼ cup lemon juice
¼ cup tahini
1 garlic clove, minced
2 Tbsp. olive oil
½ tsp ground cumin
1 red chilli, whole
1 tsp harissa paste
salt and pepper to taste
stuffed chicken
6 chicken breasts
2 Tbsp. harissa paste
200g cream cheese
300g dried apricots, chopped
juice and zest of 2 lemons
100g bread crumbs
micro herbs for garnish
To make the roasted red pepper sauce, combine all of the ingredients in a food processor and blitz until smooth and creamy. Add 1-2 tablespoons of water if the sauce is too thick and blitz again. Set aside. Next to make the stuffing, combine all of the ingredients into a medium sized mixing bowl and stir to combine.

Meanwhile, using a sharp knife, cut a slit into each chicken breast to create a cavity or space for the stuffing. Then spoon in about a tablespoon of the stuffing into each chicken breast and use a toothpick to close the cavity and to prevent the stuffing from falling out. Fry each chicken breast in a medium hot pan until golden brown on each side about 4 minutes a side. Remove chicken breasts from the pan and allow to rest for 5 minutes.

To serve, place a generous amount of the sauce on a plate and place the stuffed chicken breasts on top. Garnish with sprigs of fennel and serve.

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