Stuffed Roasted Chicken Breasts by Lurpak
1. Heat the oven to 180ºC/160ºC Fan/Gas 4. In a bowl beat together the Lurpak® , garlic, spring onion and parsley with a good grind of black pepper.
2. Cut a pocket in each of the chicken breasts by carefully sliding the point of a sharp knife horizontally into the fat end of the breast. Keep going to 2/3 of the way down the fillet taking care not to cut all the way through.
3. Push the garlic and parsley mix into the pockets and seal them up using a cocktail stick. Wrap the chicken breasts in the bacon and place them in an
oven dish, pour over the wine and add a sprinkle of salt and pepper to each before covering with foil.
4. Roast for 25 minutes then remove the foil and cook for another 10 minutes until cooked through. To check the chicken is cooked through, pierce the thickest part and make sure the juices are running clear. Serve with your favourite veg and the pan juices spooned over the top.
Ingredients
- 2 chicken breasts, skin on
- 50g Lurpak® Spreadable Slightly Salted
- 1 garlic clove, crushed
- 4 spring onions, finely sliced
- Small bunch parsley, leaves picked & chopped
- 1 small glass white wine
- A few rashers of smoked bacon
Comment on this Recipe: