Cherry and butternut stuffed chicken
How to make cherry and butternut stuffed chicken
- 3 rashers bacon, finely diced
- 45ml butter
- 175ml finely chopped onion
- 250ml finely chopped butternut
- 175ml dried cherries
- 15ml fresh rosemary or sage leaves, shredded
- 45ml toasted, finely ground pecans or almonds
- 45ml dry bread crumbs
- 45ml chicken stock
- Salt and pepper to taste
- 4 deboned chicken breasts
Fry the bacon in a large pan on medium heat until crisp and transfer to a large mixing bowl.
Add butter, onion and butternut to the bacon drippings and cook for three to four minutes until the butternut is semi-soft.
Add the cherries and rosemary to the mix and continue cooking until the butternut is soft.
Once the butternut is cooked, add the mixture to the bacon.
Stir in the nuts and bread crumbs, mix thoroughly and add the chicken stock for moisture. Add salt and pepper to taste.
Slip a sharp knife into the side of the chicken breasts and carefully work your way through to form a pocket. Stuff the breasts with the filling and secure with a toothpick.
Pan-fry the stuffed breasts over a medium heat until cooked through.
Note: Black pepper goes
amazingly well with cherries, especially when paired with chicken. This stuffing also goes well with pork, lamb and beef.
TIME: 40 minutes