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Sausage Stuffed Chicken

Sausage Stuffed Chicken

with Roast Potatoes, Broccoli and an Easy Pan Sauce

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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 delicious sausages, to create a really easy stuffing for tonight’s chicken. With an easy pan sauce, this recipe is simple to make yet bound to impress

Tags:Chef's Choice
Allergens:SulphitesCereals containing Gluten

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

65 grams

Pork Sausage

(ContainsSulphites, Cereals containing Gluten)

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

½ pack(s)

Chicken Stock

8 grams


(ContainsCereals containing Gluten)

1 pack(s)

Broccoli Florets

2 unit(s)

Chicken Breast

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2121 kJ
Energy (kcal)507 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate47 g
of which sugars5.0 g
Protein53 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel) and place on a lined baking tray. Drizzle with oil, season with a pinch of salt and pepper and toss to coat. Spread out on the tray, then roast on the middle shelf of your oven until soft in the middle and crispy on the outside, 30-35 mins. Shake the tray halfway through cooking


Lay the chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Lay the chicken between two sheets of clingfilm and whack the chicken using the base of a pan or a rolling pin until it's 1cm thick. Repeat for the other breast(s).


Slice open the sausage, remove the meat and discard the skin. Put the meat in a mixing bowl with the breadcrumbs and stir. Place the stuffing in a line across the long edge of each chicken breast (divide the stuffing evenly!). Roll the chicken breast up tightly, enclosing the stuffing inside. TIP: Secure the rolls with cocktail sticks if you have some. iIMPORTANT: Wash your hands and equipment after handling raw meat


Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken rolls with salt and pepper and fry for 5 mins until golden all over. Transfer to another lined baking tray and roast on the top shelf of your oven, 15 mins. TIP: Don't wash the pan! When the chicken is cooked, remove from the oven, cover with foil and rest for a few mins. IMPORTANT: The chicken is cooked when the stuffing and chicken are no longer pink in the middle.


Meanwhile, boil your kettle. Put a large saucepan of water on to boil for the broccoli. Dissolve the stock powder in a measuring jug of boiling water (see ingredients for amount). Put the frying pan back on medium heat with a glug of oil and the flour. Stir and cook until you have a thick paste, 1 minute (this is a roux!). Whisk in the stock bit by bit. Bring to a simmer and keep whisking. Cook until thickened to your liking, 3-5 mins.


While the sauce cooks, add the broccoli to the pan of boiling water and simmer until tender, 4-5 mins. Once cooked, drain in a colander. Serve the stuffed chicken, roast potatoes and the broccoli with a good helping of your pan sauce. Enjoy!