Chicken breasts with grape & pecan stuffing
This seasonal grape stuffing adds a wonderful flavour to chicken breasts
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
- Heat the oven to 180C/fan 160C/gas 4. Make a sideways cut into each supreme or breast so you can fold the top half back like a book. Bat each side out slightly with a rolling pin to make the meat a bit thinner.
- Fry the onion in a little butter until soft then stir in the breadcrumbs, grapes, pecans, orange zest and tarragon and season. Divide the stuffing between the chicken breasts and fold the skin side of the chicken back over the filling. Smear a little butter over the skin and move carefully to a shallow roasting tin (a deep one will steam rather than roast them).
- Roast for 15 minutes or until the chicken is cooked through and the skin crisp and golden. Drizzle with orange juice and serve with juices from the tin and lemon wedges.
Per serving
303 kcalories, protein 33.6g, carbohydrate 7.6g, fat 15.6 g, saturated fat 4g, fibre 1.1g, salt 0.68 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7239/
http://www.bbcgoodfood.com/recipes/7239/
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Ingredients
- 6 chicken supremes or breast fillets, with skin on
- 1 small onion , finely chopped
- butter
- 2 tbsp fresh breadcrumbs
- 18 seedless red grapes , quartered
- 12 pecans , roughly chopped
- 1 orange , zested and juiced
- 2 tbsp chopped tarragon
- 1 lemon , cut into wedges to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
The English season for wine grapes is late summer/early autumn. Serve with green salad and rice, or roast baby potatoes for a great autumn supper dish
Ingredients
- 6 chicken supremes or breast fillets, with skin on
- 1 small onion , finely chopped
- butter
- 2 tbsp fresh breadcrumbs
- 18 seedless red grapes , quartered
- 12 pecans , roughly chopped
- 1 orange , zested and juiced
- 2 tbsp chopped tarragon
- 1 lemon , cut into wedges to serve
Per serving
303 kcalories, protein 33.6g, carbohydrate 7.6g, fat 15.6 g, saturated fat 4g, fibre 1.1g, salt 0.68 g
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27 August 2008
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