Ingredients:
Cooking Method:
Sage & Onion Stuffed Chicken
A packet of sage and onion stuffing mix
4 large chicken breasts (with or without the skin)
2-3 tablespoons of butter
1/4 teaspoon of dried thyme
4 large chicken breasts (with or without the skin)
2-3 tablespoons of butter
1/4 teaspoon of dried thyme
Preheat the oven to the temperature stated on the pack of chicken.
Meanwhile, Cut a slit into the side of each chicken breast to make a pocket. Use 6-8 tablespoons of dried stuffing mix and make-up as per the packet instructions. Stuff the chicken pockets with the stuffing mix and reshape your chicken. Then place onto a baking tray (skin side up, if you have chicken breasts with the skin left on).
Then in a small bowl add your thyme and butter and mix well (if you don't like thyme, just use the butter on its own). Rub the butter mix all over the chicken breasts and roast in the oven until the chicken has cooked thoroughly.
Keep basting the chicken with the juices all through the cooking.
Once cooked, serve with a selection of vegetable and your favourite gravy.
Meanwhile, Cut a slit into the side of each chicken breast to make a pocket. Use 6-8 tablespoons of dried stuffing mix and make-up as per the packet instructions. Stuff the chicken pockets with the stuffing mix and reshape your chicken. Then place onto a baking tray (skin side up, if you have chicken breasts with the skin left on).
Then in a small bowl add your thyme and butter and mix well (if you don't like thyme, just use the butter on its own). Rub the butter mix all over the chicken breasts and roast in the oven until the chicken has cooked thoroughly.
Keep basting the chicken with the juices all through the cooking.
Once cooked, serve with a selection of vegetable and your favourite gravy.
Sick of having to carve your chicken for Sunday lunch. Try our Sage and Onion Stuffed Chicken Breast recipe. Like most of our meal ideas, it's so simple to prepare and cook. Everyone gets an individual portion with the stuffing in the middle. Try slicing the breasts and fanning them out on the plate or make sandwiches when they have cooled.
Serves 4
