Stuffed Christmas Roast Chicken Breast
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Stuffed Christmas Roast Chicken Breast

with demi-glace sauce and roasted parsnips

Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Celery
•Hazelnuts
•Wheat
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

2 unit(s)

Parsnip

1 sachet(s)

Demi-Glace

(Contains Celery)

250 grams

Brussels Sprouts

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

2 unit(s)

Garlic

½ sachet(s)

Dried Thyme

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Shallot

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)2321 kJ
Energy (kcal)555 kcal
Fat9.6 g
of which saturates1.5 g
Carbohydrate68.4 g
of which sugars16.8 g
Dietary Fiber0 g
Protein50.2 g
Cholesterol0 mg
Salt1.77 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Baking Sheet with Baking Paper

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Peel, half and finely chop the shallots.

2

Place a pan on medium-high heat with a knob of butter. When hot, add the shallots, half the dried thyme (double for 4P) and half the garlic. Fry for 4-5 mins, then empty the pan in a bowl. Reserve the pan to use later.

Add the breadcrumbs and 100ml water (double for 4p) to the bowl. Mix well and season to taste with salt and pepper.

3

Cut a pocket horizontally in the chicken breast and season the inside with salt and pepper. Spoon the stuffing into the pocket. Season the outside of the chicken, drizzle with oil and coat evenly. Place the stuffed breasts onto a lined baking tray.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

4

Then, trim the parsnip and halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons. Trim the brussels sprouts and halve through the root.

Place the parsnips and brussel sprouts next to the chicken and drizzle with oil, add the remaining garlic, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Toast the hazelnuts in the last 6-8 mins of chicken cooking time. 

Allow to cool and then bash or roughly chop. TIP: Watch them closely—they can burn easily.

Return the pan to a medium-high heat with a knob of butter. Once hot, pour in the demi-glaze and allow to warm through. Add a splash of water, if required to loosen the sauce.

6

Divide the stuffed chicken between plates and drizzle over the demi-glace sauce. Place the roasted parsnips and brussies on the side then scatter over the roasted hazelnuts.

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