If you are ever looking for a chicken recipe that is sure to impress, look no further than these rolled stuffed chicken breasts. The filling is akin to my pork, apple and sage pies so really its a double win. Rolled up in pretty bundles that get roasted off in the oven, I will be making these time and again.
Christmas cooking and baking is in full swing at Drizzle and Dip HQ which makes me very happy. I love everything Christmas especially the food, and I’ve been working on a few fabulous recipes. I made a cranberry jelly for the first time and am now wanting to add it to other recipes, so this is the first. It has a very intense taste that is both tart and sweet which compliments this pork filling beautifully. Fresh sage and parsley give it the necessary herbaceous edge, the pine nuts a little texture. All the other bits add the flavour which makes this dish juicy and delicious. Its festive enough to serve at Christmas too, but perhaps stuff a whole bird or your turkey.
*Cooks notes~ I find bashing the breasts with the bottom of a heavy cast iron pan the most effective way to flatten them out as for some reason I have never acquired a meat mallet (perhaps its time). You can use the same skillet to brown the rolls in is as you do to finish off the cooking in the oven. This saves washing up and of course is also very pretty to serve in. I prefer white pepper to black in this recipe. It is more floral and I think compliments the pork and apple in a better way than black pepper. I use freshly ground white pepper as this is far superior to ground white pepper. If you are like me and often make meals for four but theres only one, then these are equally delicious cold the next day. I sliced one up and tossed it with with a green salad and enjoyed it for lunch. Great on a sandwich too.
Recipe – serves 4
- 4 free-range skinless chicken breasts
- 1/2 white onion, finely chopped
- 1 clove garlic, crushed
- 1Tbs butter
- 3 pork sausages, meat removed from the casing
- 1Tbsp finely chopped sage
- 1Tbsp finely chopped parsley
- 1/2 cup bread crumbs
- 1 apple, peeled, and grated
- 1tsp Dijon mustard
- 2Tbsp cranberry jelly
- 2Tbsp pine nuts
- olive oil for brushing
- salt and pepper
- extra sage leaves for garnish (2 – 3 per breast)
- 12 pieces of string or butchers twine to tie the bundles
Pre heat your oven to 180 c / 350 F.
Place each chicken between 2 sheets of plastic wrap and then beat with a meat mallet or the bottom of your cast iron skillet. Flatten the breast evenly until about 5mm thick.
Melt the butter in a non-stick pan and gentle sauté the onion until it softens. Add the garlic and cook briefly. Set aside to cool.
Mix all the other stuffing ingredients together until well combined and then roughly divide into 4 portions.
Place a flattened chicken breast, smooth side down on a board, lightly season the surface and then spread 1/4 of the stuffing evenly over. Roll up and tuck in any loose edges or stuffing that may have fallen out. Place the stuffed breast with seam side down and tie three pieces of string to secure the roll. Tuck a sage leaf under the string for decoration (and added flavour).
Brush the chicken rolls with olive oil and season well with salt and pepper. Heat the skillet or non -stick frying pan and cook the rolls until slightly golden on all sides. Either use the same skillet if it is oven proof, or transfer to a dish that is and roast for around 20 minutes until cooked through.
Serve with whatever takes your fancy.
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