| Chicken with pinenut stuffing Recipe | Chicken with pinenut stuffing Ingredients:- 1 loaf of fresh bread, turned into breadcrumbs
- 1 small onion, finely chopped
- 2 rashers of bacon, diced
- Pinch of mixed herbs
- 1 clove of garlic, crushed
- 2 eggs
- 80 grams roasted pine nuts
- 10 medium chicken breasts, with skin on
- 80ml oil
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Time: 1 hour
Serves: 10
| Chicken with pinenut stuffing Instructions:Heat the oil in a frying pan and add the diced onion and garlic. Sweat briefly, then add the bacon pieces and mixed herbs. Allow to cook for six to eight minutes over a gentle heat.
While the onions are cooking, remove the crusts from the bread use a food processor to turn it into breadcrumbs.
Once the onions are cooked, add them to the breadcrumbs and mix well. Next, add the eggs and massage to a smooth paste-like consistency.
Carefully lift the skin from each of the chicken breasts, but do not remove it completely. Place equal amounts of the stuffing under the skin of each chicken, again making sure it is of an even thickness across the whole breast.
Place a little oil on your hot plate. Once the oil is hot enough, place the chicken, skin side down, onto the hot plate and carefully cook for two to three minutes, allowing the skin to colour slightly.
Turn and continue cooking on the other side until the chicken is completely cooked.
Just prior to the chicken being cooked, grill some fresh mango checks, with the skin still attached to serve as a garnish. Remember that you do not need to overcook the mangos; just warming them is enough.
Serving Suggestion: Combine this recipe with the rest of Rob Scott's Christmas mixed grill:
| Chicken with pinenut stuffing Cooking Time:- Please see above for cooking time.
- Allow to cool a little before serving.
| Chicken with pinenut stuffing Serving Instructions:- Serve with your choice of vegetables.
- Great for a Holiday Meal.
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Christmas Recipes Index
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