Chicken Recipes

CRUNCHY STUFFED CHICKEN BREASTS

These can he prepared ahead of time as long as the stuffing is entirely cold before the chicken is stuffed. It is an ideal dish for entertaining.

INGREDIENTS
4 chicken breasts, boned
2 tablespoons butter
1 garlic clove, crushed
1 tablespoon Dijon mustard
For the stuffing
1 tablespoon butter
1 bunch scallions, sliced
3 tablespoons fresh breadcrumbs
2 tablespoons pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
salt and black pepper
4 tablespoons grated cheese
For the topping
2 bacon slices, finely chopped
1 cup fresh breadcrumbs
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley

SERVES 4

1. Preheat the oven to 400°F To make the stuffing, heat 1 tablespoon of the butter in a frying pan and cook the scallions until soft. Remove from the heat and allow to cool for a few minutes.

2. Add the remaining ingredients and mix thoroughly.

3. To make the topping, fry the chopped bacon until crisp, drain and add to the breadcrumbs, Parmesan cheese and fresh parsley.

4. Carefully cut a deep pocket in L1 each of the chicken breasts, using a sharp knife.

5. Divide the stuffing into fourths 3 and use to fill the pockets. Put in a buttered ovenproof dish.

6. Melt the remaining butter, mix flit with the crushed garlic and mustard, and brush liberally over the chicken. Press on the topping and bake uncovered for about 30—40 minutes, or until tender.