Name: Roast breast of chicken with fresh herb stuffing
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 chicken breast fillets with skin; 125.00 g chicken livers chopped; 30.00 ml breadcrumbs fresh; 30.00 ml fresh parsley; fresh rosemary; fresh thyme; 15.00 ml brandy; salt and freshly ground black pepper; butter for roasting; 15.00 ml butter; 15.00 ml flour; 250.00 ml stock chicken; 125.00 ml cream; salt and freshly ground black pepper; fresh parsley chopped; nutmeg ground

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Ingredients (16)

4.00

chicken breast fillets — with skin

STUFFING

125.00 g	chicken livers — chopped
30.00 ml	breadcrumbs — fresh
30.00 ml	fresh parsley
	fresh rosemary
	fresh thyme
15.00 ml	brandy
	salt and freshly ground black pepper
	butter — for roasting

SAUCE

15.00 ml	butter
15.00 ml	flour
250.00 ml	stock — chicken
125.00 ml	cream
	salt and freshly ground black pepper
	fresh parsley — chopped
	nutmeg — ground

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Method:

FOR STUFFING: Combine all the stuffing ingredients to make a paste. Preheat oven to 240 ºC.
Remove bone from chicken breasts. Using your fingers, loosen the skin (making a pocket).
Spoon the stuffing underneath the skin, distributing it as evenly as possible. Sprinkle chicken lightly with salt, dot with butter and roast for 20 minutes. The skin should be crisp, but the meat underneath should remain tender, so be careful not to overcook.
FOR SAUCE: Melt the butter, stir in flour, whisk in stock and let it boil.
Add the cream and reduce until the mixture has the consistency of thin cream. Season to taste.
TO SERVE: Cut each breast neatly in slices and arrange on four hot plates, or on a serving platter. Coat with sauce and serve with potatoes and vegetables in season.