Chicken Stuffed with Sundried Tomatoes on a Cider Apple Puree
Breast of Chicken Stuffed with Sundried Tomatoes, Spring Onion and Gorgonzola; served on a Cider Apple Puree
Prep Time ~30 mins Cooking Time ~50 mins
Approx Cost ~ £10
Difficulty ~ Easy
Freeze ~ No
Serves ~ 4
Ingredients:
4 chicken breasts, skinned and boned
4oz / 110g Gorgonzola cheese
2oz/50g sundried tomatoes in oil, drained and chopped
4 spring onions, trimmed and finely sliced
black pepper
Preheat the oven to Gas Mark 5, 190C, 360F
You will need a shallow roasting tin, a wire cooling rack and 4 x 12inch (30cm) squares of foil.
- To make the stuffing, crumble the cheese into a bowl, add the tomatoes and spring onions, combine to form a rough paste.
- Cut a pocket in the chicken breast with a sharp knife.
- Fill each chicken breast with a quarter of the stuffing and reform into a neat shape.
- Season with black pepper and then roll each breast tightly in a square of foil, rather like a boiled sweet, twisting the ends to seal.
- Quarter fill the roasting tin with boiling water. Place the cooling rack over this, placing the chicken parcels on top, so they are sitting above the water.
- Cook in a preheated oven for 30- 35 minutes.
- When cooked remove the parcels from the oven, carefully unwrap. Serve the chicken sliced on the diagonal on the cider apple puree.
For the Cider Apple Puree:
4 apples, preferably Granny Smith
1 teaspoon caster sugar
4 tablespoons dry cider
generous knob of butter
4 tablespoons single cream
- To make the apple puree, peel, core and thinly slice the apples into a small saucepan.
- Add the sugar, cider and butter and simmer over a medium heat until the apples become mushy.
- Liquidise the apple mixture, return to the saucepan and gradually stir in the cream over a low heat.