Christmas Stuffed Chicken recipe
ingredients
150 g soft creamy cheese
25 g pecan nuts, roughly chopped
25 g dried cranberries, roughly chopped
20 g pack flat leaf parsley, finely chopped
600 g pack 4 boneless skin on chicken breasts
2 tbsp olive oil
salt and freshly ground black pepper
560 g tin new potatoes
500 g broccoli, broken into florets
25 g pecan nuts, roughly chopped
25 g dried cranberries, roughly chopped
20 g pack flat leaf parsley, finely chopped
600 g pack 4 boneless skin on chicken breasts
2 tbsp olive oil
salt and freshly ground black pepper
560 g tin new potatoes
500 g broccoli, broken into florets
method
1. For the stuffed chicken breasts: Preheat the oven to 220°C, 425°F, Gas Mark 7.
2. In a bowl mix together the cheese, pecan nuts, cranberries and parsley.
3. Lift the skin on the chicken breasts, leaving it intact. Then stuff with the cheese mixture. Pull the skin over the cheese mixture to cover. Drizzle with the oil and season. Place in the oven and cook for 25 minutes.
4. In the meantime cook the potatoes and broccoli as per pack instructions then serve alongside the chicken breasts.
2. In a bowl mix together the cheese, pecan nuts, cranberries and parsley.
3. Lift the skin on the chicken breasts, leaving it intact. Then stuff with the cheese mixture. Pull the skin over the cheese mixture to cover. Drizzle with the oil and season. Place in the oven and cook for 25 minutes.
4. In the meantime cook the potatoes and broccoli as per pack instructions then serve alongside the chicken breasts.
serving amount
serves: 4
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more information
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