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Add a photoServings: 6
Ingredients
- 125 gm onion
- 75 gm walnuts
- 9 Tbsp. extra virgin extra virgin olive oil
- Â Â grated rind and juice of 1large orange
- 6 x level tbsp minced fresh parsley
- 1 x level tbsp cranberry sauce
- 1 x egg
- 1 x salt and freshly grnd black pepper
- 6 x chicken breast fillets with skin
- 1 x level tbsp dijon mustard
- Â Â fresh herbs sprigs to garnish
Directions
- Finely chop the onion and walnuts.
- Heat 3 tbsp oil in a small ovenproof pan and add in the onion.
- Cover and cook in the simmering ovenfor 20 min or possibly till soft.
- Cold. In a bowl combine the walnuts orange rind parsley cranberry sauce and beaten egg.
- Season well.
- Stir in the cooled onion mix.
- Set aside.
- Gently ease up chicken skin and push in the stuffing.
- Reshape the chicken and place in a large roasting tin.
- Spread with the mustard and season. Dnzzle over 2 tbsp oil and bake on the bottom runners of the roasting ovenfor 25 to 30 min or possibly till cooked basting occasionally.
- Set aside to cold.
- When cool thickly slice and arrange in a serving dish.
- Whisk together 2 tbsp orange juice with the remaining extra virgin olive oil and seasoning.
- Add in the strained cooking juices pour over the chicken garnish with herb sprigs and serve.
- If serving warm keep the chicken hot whole making the dressing then serve.
- This chicken dish can be cooked ahead and served cool at lunch but is just as good served warm.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 616 | |
| Calories from Fat 468 | 76% |
| Total Fat 52.95g | 66% |
| Saturated Fat 16.77g | 67% |
| Trans Fat 0.17g | |
| Cholesterol 161mg | 54% |
| Sodium 239mg | 10% |
| Potassium 397mg | 11% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.16g | 1% |
| Protein 31.39g | 50% |
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