Friday, 7 August 2015

Cheesy Sage and Onion Stuffed Chicken Breasts

This recipe came about because I had some leftover sage and onion stuffing that I wanted to use up, and was inspired by Delia’s lovely recipe for vegetarian sausage rolls. 

For two people

2/3 slices of stale bread
½ small onion, or a shallot
½ tsp dried sage
Salt and pepper to taste
1 or 2 tb grated cheese (a mix of strong cheddar and parmesan is very good)

2 chicken breasts
4 slices of parma ham/prosciutto

To make the stuffing simply pop the first four items into a small blender/mini chopper and process.  Add to a bowl with the grated cheese and mix together.

Lay the slices of parma ham/prosciutto out on a chopping board, butterfly the chicken breasts and place in the middle of the slices of ham/prosciutto.  Add half of the stuffing mix to each breast fillet, fold up and wrap in the ham.  Pop into an oven proof dish, season with black pepper and a drizzle of olive oil.  Cook at 180oC (350oF / gas mark 4) for 30 to 35 minutes, until the chicken is cooked through.


The link to Delia’s recipe for vegetarian sausage rolls is :

No comments:

Post a Comment