Stuffed chicken breasts

Stuffed chicken breasts

This dish is really easy but sure to impress everyone. The fillets can be stuffed and wrapped earlier in the day and kept in the fridge until ready to cook.

By , 21 September 2015
Stuffed chicken breasts
  • Ready in: 45 mins
  • Serves: 4
  • Price: £2.24 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    15.5g
    22%
  • Saturates high
    5.5g
    28%
  • Sugars low
    0.1g
    1%
  • Salt high
    1.7g
    28%
  • Energy 1591KJ 380KCAL
    19%
of your reference intake.
Typical energy values per 100g: 1591kJ/380kcal.
Ingredients
  • 4 skinless chicken breast fillets
  • 2 shallots, finely chopped
  • 25g unsalted butter, plus extra for greasing
  • 40g pistachios, chopped
  • 40g white breadcrumbs
  • 200g fresh apricots, stoned and chopped
  • 2 tbsp chopped parsley, plus extra to garnish
  • 100g pack Chosen by you Prosciutto
  • Green vegetables, to serve
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Make a cut in each chicken breast to create a pocket, taking care not to slice all the way through.

  • Cook the shallots in the butter until just soft. Add the pistachios and cook for another minute. Tip into a bowl and stir in the breadcrumbs, apricots and parsley. Season and then stuff the mixture into the chicken pockets to fill.

  • Wrap each fillet in a slice of prosciutto, tucking the ends into the pocket, then put pocket-side down on a greased baking tray.

  • Bake for 25 minutes. Garnish with parsley and black pepper. Serve with green vegetables.