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
- Tomato Puree
- Season the chicken breast with a little salt and pepper.
- 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.
- 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.
- In a blender combine the onion, a handful of cashews, fresh parsley and a squidge of tomato paste.
- Spread over the chicken breast – don’t add too much or it will all leak out during the cooking.
- Roll the meat like a swiss-roll and tie with some string.
- 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!
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!