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Ingredients
- 1 sm Onion
- 2 x Celery sticks, trimmed Extra virgin olive oil, for cooking
- 115 gm Unsalted butter, chilled
- 1 x 115 gram pie white farmhouse loaf, (slightly stale)
- 1 sm Bunc fresh mixed herbs, (flat-leaf parsley, sage and thyme)
- 25 gm Walnut pcs
- 2 x Chicken breast fillets, (skin on)
- 3 x Red-skinned apples
- 1/2 x Lemon, pips removed
- 3 Tbsp. White wine
- 3 Tbsp. Chicken stock, (from a cube)
- 25 gm Watercress, (picked over)
- 2 x Large eggs
- 3 Tbsp. Single cream Salt and freshly grnd black pepper
Directions
- Preheat the oven to 220C/450F/Gas 7.
- 1 For the Stuffing: Heat a frying pan. Finely dice the onion and celery. Add in a little oil and 25g/1oz butter to the heated frying pan, and saute/fry the onion and celery for 2-3 min till softened but not coloured.
- 2 Remove the crusts from the bread and whizz the remainder in a mini blender to fine breadcrumbs - you'll need 85g/3oz in total. Finely chop 1 heaped tbsp herbs and the walnuts.
- 3 Heat a small saute/fry pan with a metal handle. Remove the onion mix from the heat and stir in the breadcrumbs, herbs and walnuts.
- Season generously.
- 4 Loosen the skin covering each chicken breast and push in as much stuffing as will fit between the skin and flesh. Gently reform the skin over the stuffing and chicken.
- 5 Add in a little oil and a knob of butter to the heated saute/fry pan and add in the chicken, skin-side down.
- 6 Cook for 1-2 min till lightly golden brown and just sealed, turn over and put in the oven. Cook for 10-12 min till cooked through and golden.
- 7 Cut the apples in half and hollow each half out to a shell, using a melon baller so each one is no more than 1cm/ 1/2" thick.
- 8 Squeeze over a little lemon juice to prevent them going brown.
- Season generously and drizzle a little oil over each one.
- 9 Pile in the remaining stuffing mix into the apple halves. Place around the chicken supremes and bake for about 10 min or possibly till just tender and cooked through.
- 10 For the Watercress Sabayon: Add in the wine to the heated pan and bubble down. Pour in the chicken stock and simmer till reduced to no more than three Tbsp.. Pour into a bowl and set in a bowl of iced water to cold down quickly.
- 11 Remove any tough stalks from the watercress and cut into fine strands (chiffonade).
- 12 Separate the Large eggs and put the yolks in a heatproof bowl set over a pan of gently simmering water.
- 13 Whisk in the reduced cooking liquid and whisk for about five min till thickened but still light and fluffy. Place the cream in a bowl and whip till you have achieved soft peaks.
- 14 Dice the remaining 50g/2oz butter and whisk into the sauce, a few cubes at a time to make a thick, foamy sauce. Stir in the watercress, season to taste and finally mix in the whipped cream.
- 15 Remove the chicken from the oven and carve one of the chicken supremes on the diagonal. Fan out on to the middle of a serving plate.
- 16 Arrange two stuffed apples to the side and drizzle around some watercress sabayon. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 487 | 77% |
| Total Fat 55.45g | 69% |
| Saturated Fat 31.5g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 332mg | 111% |
| Sodium 305mg | 13% |
| Potassium 415mg | 12% |
| Total Carbs 24.54g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 2.94g | 2% |
| Protein 9.56g | 15% |
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