This is a simple little idea that really works, instead of putting the stuffing inside the chicken; you wrap the chicken in stuffing. It ensures the meat stays moist and tender, whilst giving a nice crispy texture to the outside. The flavours of the stuffing also permeate the chicken. The stuffing recipe Iâve used here doesnât have to be the one you use; use your favourite, and if you are feeling lazy, buy a pre-prepared stuffing mix! I like the fruity, spicy flavours of this one, which remind me of Middle Eastern cooking. The quantities shown here serve 2.
- 6 Dried apricots
- 8 tbsp Breadcrumbs
- 1 tsp Flour
- 2 tsp Raisins
- 1 small Onion
- 1 tsp Cinnamon
- 1 tsp Ground coriander
- Freshly ground black pepper
- 150 ml Chicken stock
- 2 Chicken breasts
- 20g Butter
- Finely chop and mix all ingredients other than the stock, chicken breasts and butter. This is best done in a food processor if you have one.
- Bring the stock to the boil, and add to the chopped ingredients, mixing well. The stuffing should form a sticky ball, if it is too dry, add a little water, and if it is too moist add a little more flour or breadcrumbs.
- Flour your hands well, and then cover the chicken breasts with the stuffing.
- Place the chicken breasts onto a baking tray and dot with the butter.
- Place into an oven at 180 degrees C for 30 minutes, or until the stuffing is golden brown and the chicken is cooked through. Serve immediately.