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