Recipes
Stuffed chicken breasts
This dish is really easy but sure to impress everyone. The fillets can be stuffed and wrapped earlier in the day and kept in the fridge until ready to cook.
This dish is really easy but sure to impress everyone. The fillets can be stuffed and wrapped earlier in the day and kept in the fridge until ready to cook.
Cook: 45 Mins
Serves: 4
Price: £2.24 per serving
Nutritional Information
Each 100g serving contains
Energy
1591kj
380kcal
1591kj
380kcal
19%
Fat
15.5g
15.5g
Med
22%
22%
Saturates
5.5g
5.5g
Med
28%
28%
Sugars
0.1g
0.1g
Low
1%
1%
Salt
1.7g
1.7g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
1591kj/380kcal
Typical energy values per 100g:
1591kj/380kcal
Ingredients
4 skinless chicken breast fillets
2 shallots, finely chopped
25g unsalted butter, plus extra for greasing
40g pistachios, chopped
40g white breadcrumbs
200g fresh apricots, stoned and chopped
2 tbsp chopped parsley, plus extra to garnish
100g pack Chosen by you Prosciutto
Green vegetables, to serve
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Make a cut in each chicken breast to create a pocket, taking care not to slice all the way through.
2
Cook the shallots in the butter until just soft. Add the pistachios and cook for another minute. Tip into a bowl and stir in the breadcrumbs, apricots and parsley. Season and then stuff the mixture into the chicken pockets to fill.
3
Wrap each fillet in a slice of prosciutto, tucking the ends into the pocket, then put pocket-side down on a greased baking tray.
4
Bake for 25 minutes. Garnish with parsley and black pepper. Serve with green vegetables.