Stuffed chicken breasts with bread sauce and grilled vegetables

Recipe from: 11/25/1998 12:00:00 AM
Ingredients 20
Servings 4
Time

Ingredients

  • 250
    g
    asparagus
  • 250
    g
    young aubergines, halved lengthways
  • 1
    fennel bulb, quartered (optional)
  • snipped chives to taste
  • 200
    g
    young green beans, topped and tailed
  • 12
    whole garlic cloves
  • 100
    ml
    olive oil
  • 500
    g
    chicken sausage (removed from casings)
  • 10
    ml
    fresh rosemary or thyme
  • 4
    boned chicken breasts, with skin
  • rosemary to garnish
  • BREAD SAUCE
  • 2
    bay leaves
  • 1
    onion, peeled and halved
  • 6
    cloves
  • 500
    ml
    milk
  • 200
    g
    fresh white breadcrumbs
  • 30
    ml
    butter
  • 60
    ml
    cream
  • salt and milled pepper to taste
 

Method

 
Preheat oven to 180 ºC. Place vegetables and garlic cloves on a baking sheet, drizzle with olive oil and roast for 20 to 30 minutes. Remove from pan and keep warm. Combine sausage meat and rosemary and stuff under skin of chicken breasts. Spoon over remaining oil. Roast in same pan for 20 to 30 minutes, or until golden brown. Serve on a bed of grilled vegetables, with bread sauce. BREAD SAUCE: Place bay leaves, onion, cloves and milk in a saucepan. Bring to boil, then reduce heat and simmer for 30 minutes. Strain milk into a pan discarding onion, bay leaves and cloves. Add remaining ingredients. Simmer for 15 minutes, or until thick but not stodgy. You may need to add extra cream.
 

Read more on: poach  |  poultry  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.