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Recipe by olive magazine

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1. 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.
2. 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).
3. 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

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• Green Tea

  27 August 2008

  Green Tea rated this recipe

  

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• Mary

  06 September 2008

  Mary rated and commented on this recipe

  

  Made this as a mid week meal and really enjoyed it. It was an interesting combination of flavours.

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• Louise

  02 October 2008

  Louise rated and commented on this recipe

  

  This was excellent! I liked the tip about bashing the chicken to make it thinner - it's the first time I've successfully got all the stuffing stuffed in a chicken breast! I served it with Dauphinoise Potatoes and I think it benefitted from the extra gooiness - could be dry with rice I think.

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• Linda

  09 October 2008

  Linda commented on this recipe

  This is easy to do and very effective. Would recommend.

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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

Preperation and cooking times

Ready in 45 minutes

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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