Pork, apple & sage stuffed chicken breasts

This recipe for pork, apple, and sage stuffed chicken breasts wrapped in prosciutto is easy enough for a weeknight supper or fancy enough to serve to guests. The stuffing is classically festive with the sultanas and apple adding a touch of fruity sweetness. The pork sausage meat and buttery braised onion add juiciness to the stuffing, much like the filling of my easy pork pies with apple & sage. The breasts are wrapped in prosciutto and sage leaves under butcher’s twine to create a festive look. 

These stuffed chicken breasts are delicious roasted as is, but if you want to create a little pan jus, simply add ¼ cup of white wine, half a cup of chicken stock, and a bay leaf to the pan, and once roasted could be drizzled over the chicken at the end. Alternatively, make or include any gravy of your choice.

What to serve with stuffed chicken breasts?

Serve this with any potato side of your choice such as:

• My best duck fat roast potatoes
• Hassleback potatoes
• Roasted smashed new potatoes with Parmesan
• Crispy roasted new potatoes with miso and chive sour cream
• Butternut & sweet potato mash with crispy sage leaves

Serve with steamed green beans or any other salad or vegetable of your choice:

Or a dollop of cranberry jelly to make it really festive.

Recipe – serves 4

Pork, apple and sage stuffed chicken breast

An easy recipe for chicken breasts stuffed with pork, apple & sage wrapped in prosciutto.

Print Recipe

Ingredients

• 4 free-range skinless chicken breasts

Stuffing:

• 1/2 white onion or 1 shallot finely chopped
• 1 clove garlic crushed
• 1 Tbs butter
• 3 pork sausages meat removed from the casing
• ¼ cups sultanas
• 1 Tbsp finely chopped sage
• 1 Tbsp finely chopped parsley
• 1/2 cup bread crumbs
• 1 apple peeled, and grated
• 1 tsp Dijon mustard
• olive oil for brushing
• salt and pepper
• 4- 8 slices of prosciutto
• extra sage leaves for garnish 2 – 3 per breast
• 12 pieces of string or butchers twine to tie the bundles
•  

Instructions

• Preheat your oven to 200C/400F
• 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 gently sauté the onion until it softens. Add the garlic and cook briefly season with salt and white pepper and set aside to cool.
• In the bowl of a small food processor, pulse the sultanas, sage, and parsley until it forms a paste.
• Mix this with the other stuffing ingredients 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. Wrap 1 – 2 slices of prosciutto around each breast. 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 roast in the oven for 20 minutes until golden brown and cooked through.
• Served with green beans or anything you fancy

Author: Sam Linsell

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