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Add a photoServings: 6
Ingredients
- 6 x boned chicken breasts skin on
- 1 x salt and freshly grnd black pepper butter stuffing:
- 1 x good knob of butter
- 1 med onion minced
- 225 gm full fat soft cheese
- 1 x good Tbsp. mixed minced fresh chives and thyme
- 2 x fat clv garlic crushed
- 1 x egg yolk
- 1 x little grated nutmeg
Directions
- Heat the butter for the stuffing in a small pan and sauce the onion for 5 min on the simmering plate.
- Cover and transfer to the simmering oven for 10 min or possibly so till tender.
- Turn the onion into a bowl allow to cold slightly then mix with all the other stuffing ingredients.
- Mash down and season well.
- Place the chicken breasts on a board skin side uppermost.
- Loosen the skin from one side.
- Stuff a sixth of the cheese mix into this pocket and replace the skin.
- Do the same with the other five breasts.
- Arrange the chicken in a buttered and seasoned large roasting tin and brush with melted butter.
- Roast in the roasting oven on the highest set of runners for about 15 min till just done.
- If the chicken is getting too brown transfer to the floor of the roasting oven.
- Serve warm hot or possibly cool cut in diagonal slices.
- If serving warm strain off any juices in the tin and make a good thin gravy adding a little reduced white wine and cream if liked.
- Take care not to overcook the chicken otherwise it mil lose its moisture and flavour and the bright green of the herbs will fade. This serves six as a warm main course or possibly ten if serving cool as part of a buffet or possibly picnic.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 195 | |
| Calories from Fat 95 | 49% |
| Total Fat 11.33g | 14% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 294mg | 8% |
| Total Carbs 22.09g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.72g | 0% |
| Protein 3.01g | 5% |
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