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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


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.