Roast Chicken Breasts With Almond Stuffing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Lovely for a dinner party! I often serve it with buttered noodles and steamed baby vegies such as corn and mange tout. Ingredients:
4 -6 chicken breasts (filleted but not skinned) |
4 ounces ground almonds |
3 tablespoons milk |
1 ounce breakfast oats, soaked in the milk until soft |
1/4 cup butter, softened |
1/4 teaspoon ground ginger |
1 teaspoon freshly grated ginger |
salt |
fresh ground pepper |
Directions:
1. For the Stuffing: Mix all the ingredients in a bowl and place in the fridge,covered,until firm.
2. Place stuffing under the loosened skin of the chicken breasts.
3. Roast in a shallow pan for between 15 to 20 mins (depends on size of breasts used) at 400°F (200°C).
4. Remove from pan and keep warm.
5. Add a little stock or water to pan juices and reduce,stirring,over high heat to make a gravy.
6. NB I sometimes add 1Tbls red currant jelly to the pan juices to enrich the gravy and add taste.
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