Roast breast of chicken with fresh herb stuffing


Ingredients 18
Servings 4
Time

Ingredients

  • 4
    chicken breasts with skins
  • STUFFING
  • 125
    g
    chicken livers, chopped
  • 30
    ml
    fresh breadcrumbs
  • 30
    ml
    parsley
  • fresh rosemary
  • fresh thyme
  • 15
    ml
    brandy
  • salt and pepper
  • extra butter for roasting
  • SAUCE
  • 15
    ml
    butter
  • 15
    ml
    flour
  • 250
    ml
    chicken stock
  • 125
    ml
    cream
  • salt and pepper
  • chopped parsley
  • nutmeg
 

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.
 

Read more on: poultry  |  roast
 

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