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Chicken breasts stuffed with apple and cheese

Ingredients 11
Servings 4
Time 30 minutes


  • 300
  • 450
    chicken stock
  • 1
    medium butternut
  • 4
    chicken breasts
  • 1
    Granny Smith apple
  • 150
    Roquefort cheese
  • 80
    freshly grated Parmesan cheese
  • 25
  • 1
    medium onion
  • 25
    freshly chopped sage
  • 125
    dry white wine


40 minutes
Rinse samp and place in a large saucepan. Add chicken stock and 300 ml water. Bring to the boil, then reduce heat. Simmer for 30 minutes.
Add cubed butternut, stir well and cook for a further 15 minutes, or until butternut is just tender.
Meanwhile, prepare the chicken. Using a sharp knife, make a lengthways cut through the chicken breast, without cutting right through, to form a pocket.
Chop the apple finely and crumble the cheese. Mix the two together and press into the pockets in the chicken breasts. Secure closed with toothpicks and place breasts in a greased ovenproof dish. Sprinkle with 40ml Parmesan.
Bake in preheated oven for 30 to 40 minutes until cooked through.

To serve:
Heat butter in a large saucepan.
Add onion and sauté until soft.
Add the drained samp, butternut and sage. Stir-fry for two minutes.
Add wine and remaining Parmesan and simmer gently, stirring, for five minutes.
Dish up individual servings, top with a chicken breast and spoon over sauces from the baking dish.


Read more on: poultry  |  bake


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