Cashew and Spring Onion Stuffed Chicken Breast

Stuffed chicken breast is one of those deceptively easy recipes – slice it up and put it on a plate at a dinner party and it will look delightfully sophisticated.  Most importantly, it keeps the chicken moist and substantial – nobody likes dry chicken.  Of course you can substitute different things in the stuffing – I had a little red cabbage lying around so incorporated that.

The sauce is just a little passatta mixed with cream, pepper, cayenne and a little sugar to take off the edge – took 5 minutes while the chicken was grilling.


  • Chicken Breast
  • Spring Onions
  • Cashews
  • Tomato Puree
  • Parsley
  • Seasoning


  1. Season the chicken breast with a little salt and pepper.wpid-wp-1431090354249.jpeg
  2. Slice the chicken about 3/4 the way through and open up so it has twice as much surface area.  Cover with cling-film and pound with a rolling pin until it’s about a centimetre thick.
  3. Chop the spring onion and fry in a pan with a little salt – just to take the raw edge off, you don’t want them to brown too much.
  4. In a blender combine the onion, a handful of cashews, fresh parsley and a squidge of tomato paste.
  5. Spread over the chicken breast – don’t add too much or it will all leak out during the cooking.
  6. Roll the meat like a swiss-roll and tie with some string.
  7. Grill, turning half way through, until the chicken is cooked through.  Remove to a board and allow to rest for a few minutes before slicing.  Be sure to use a very sharp knife if you don’t want to make a mess!

Serving Suggestions

I served mine on top of the spiced passata and cream with some lightly steamed vegetables.  The chicken is very filling so keep the accompaniments light!


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