Herby Pork Stuffed Chicken Breast
with an Easy Pan Sauce
If you’re wondering about that lonely sausage in your box this week it’s destined for this awesome recipe! We asked our butcher Nick to put together some sage and onion infused pork to create a really easy stuffing for tonight’s chicken. With a quick pan sauce this recipe is easy to make and bound to impress!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
2
Chicken Breasts
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
2
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Flour
(Contains Cereals containing gluten)
1
Chicken Stock
1.5
Broccoli
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Pre-heat the oven to 180 degrees. Chop the potatoes into (roughly) 3cm cubes and toss them in 1 tbsp of olive oil. Season with a pinch of salt and pepper and place on the top shelf of the oven. Roast for around 20 mins until they’re soft in the middle and crispy on the outside.
Place your hand flat on each chicken breast and slice in half from the side. Tip: You want to be able to open up the chicken breast like a book (this is called ‘butterflying’). Lay the chicken between two sheets of clingfilm. Whack the chicken using the base of a pan or a rolling pin until it is 1cm thick.
Cut the skin off the sausage and discard. Mix the sausage meat with the breadcrumbs, ¼ tsp of salt and a good grind of pepper.
Put half the sausage mix in a line across one edge of the chicken breast. Roll the line of sausage up in the chicken (like a Swiss Roll!). Tip: Secure your little rolls with cocktail sticks if you have some. Boil a pot of water for your broccoli.
Heat 1 tbsp of olive oil in a pan on a medium-high heat. Season the outside of the rolled chicken breasts with salt and pepper and cook for 5 mins. Tip: Cook the side where the roll finishes first so you can seal it all up. Tip: Turn regularly to give the outside an even golden colour.
Transfer the chicken to a baking tray, move the potatoes to the middle shelf and put the chicken on the top shelf. Tip: Do not wash up the frying pan yet as we’ll use it for the sauce. Cook for around 15 mins then remove and rest for a few mins before serving. Tip: The chicken is cooked when it is no longer pink in the middle.
Put your frying pan back on medium heat and add 2 tsp of butter (or 2 tsp of oil if you don’t have butter). Once the butter melts add the flour and stir until you have a thick paste. Pour in 200ml of water with ½ the stock pot and keep stirring. Stir and cook until you have a thick, lump-free sauce.
Chop the florets from your broccoli and boil them quickly for 3 mins. Tip: You can also trim the skin from the stalk using your knife, chop it and boil it too. Serve the chicken, potatoes and the broccoli with a good helping of your pan sauce.
