Chicken Breasts with Pork, Sage and Apple Stuffing
Description
Simple enough for weeknights and elegant enough for special dinners, either way you and guests will absolutely fall in love with these stuffed chicken breasts. Serve with a side salad.
Ingredients
4 free-range skinless chicken breasts
1/2 white onion, finely chopped
2 cloves garlic, crushed
1 T. butter
3 pork sausages, meat removed from casing
1 T. finely chopped sage plus 2-3 extra leaves per breast, for garnish
1T. finely chopped parsley
1/2 c. bread crumbs
1 apple, peeled, and grated
1 t. Dijon mustard
2 T. cranberry jelly
2 T. pine nuts
olive oil, for brushing
salt, to taste
freshly ground black pepper
12 pieces of string or butcher's twine to tie chicken bundles
Directions
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Preheat oven to 350 degrees.
Place each chicken breast between 2 sheets of plastic wrap; beat each with a meat mallet or the bottom of a cast iron skillet. Flatten the breast evenly to a little less than 1/4 inch.
Melt butter in a non-stick skillet and gently saute onion until softened; add garlic and cook briefly. Set aside to cool.
Mix remaining stuffing ingredients together until well combined, then roughly divide into 4 portions.
Place each chicken breast, smooth side down on a board; lightly season the surface and then spread 1/4 of the stuffing evenly over each. Roll up and tuck in any loose edges or stuffing that may have fallen out. Place stuffed breasts with seam side down; tie three pieces of string to secure the roll. Tuck a sage leaf under the string for flavor and garnish.
Brush chicken breasts with olive oil and season well with salt and pepper.
Heat the skillet or non-stick pan; cook until slightly golden on all sides.
Either use the same pan/skillet if it is oven-proof, or transfer to an ovenproof dish, and roast about 20 minutes until cooked through.