Crunchy Stuffed Chicken Breasts

Serves 4
Ingredients:

4 Chicken breast, boned
25 g (1oz, 2 tbsp) butter
1 Garlic clove, crushed
15 ml (1 tbsp) Dijon mustard

For the stuffing

15 g (1/2 oz, 1 tbsp) butter
1 bunch spring onions, sliced
45 ml (3 tbsp) fresh bread crumbs
25 ml (1 oz, 2 tbsp) pine nuts
1 egg yolk
15 ml (1 tbsp) chopped fresh parsley
salt and black pepper
60 ml (4 tbsp) grated cheese

For the topping

2 bacon rashers finely chopped
50 g (2 oz, 1 cup) fresh breadcrumbs
15 ml ( 1 tbsp) grated Parmesan cheese
15 ml (1 tbsp) chopped fresh parsley

Method:

1. Preheat the oven to 200 C (400 F, Gas 6). To make the stuffing, heat 15 g (1/2 oz, 1 tbsp) of the butter in a frying pan and cook the spring onions until soft. Remove from the heat and allow to cool for a few minutes.

2. Add the remaining ingredients and mix thoroughly.

3. To make the topping, fry the chopped bacon until crispy, drain and add to the breadcrumbs, Parmesan cheese and fresh parsley.

4. Carefully cut a deep pocket in each of the chicken breasts, using a sharp knife.

5. Divide the stuffing into four and use to fill the pockets. Put in a buttered ovenproof dish.

6. Melt the remaining butter, mix it with the crushed garlic and mustard, and brush liberally over the chicken. press on the topping and bake uncovered for about 30- 40 minutes, or until tender.


Friendly Tip: If like myself you don't have sufficient time to make the stuffing then you may choose to use a ready made packet of stuffing mix.