Ingredients
-
2
-
1 1/2
-
1
-
2
-
1
-
1
-
2
-
2
-
4
-
1
-
-
-
-
-
Directions
Roasted Chicken Breast With Zucchini Stuffing, For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of all purpose flour into the cooking juices and add 1/2 cup of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve , For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of all purpose flour into the cooking juices and add 1/2 cup of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve
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Steps
|
1
Done
|
Preheat the Oven to 400f Top and Tail the Zucchini, Then Coarsely Grate in a Food Processor, or Use a Mandolin or Box Grater. Tip Into a Clean Tea Towel and Squeeze Out Any Excess Moisture. |
|
2
Done
|
Melt a Knob of the Butter in a Large, Ovenproof Frying-Pan. Add the Onion and Cook For 2-3 Minutes Until Softened but not Browned. Add the Grated Zucchini, Increase the Heat and Saut For Another 3-4 Minutes Until Just Tender. Tip on to a Plate to Cool a Little. |
|
3
Done
|
Using a Fork, Soften the Remaining Butter in a Bowl, Then Beat in the Soft Cheese. Mix in Half the Breadcrumbs, the Egg Yolk, Herbs, and Onion and Zucchini Mixture, Mixing Well to Combine. |
|
4
Done
|
Stir in the Remaining Breadcrumbs and Parmesan, and Then Season to Taste. |
|
5
Done
|
Wipe Out the Frying-Pan and Return to the Heat. Using a Sharp Knife, Make a Pocket in Each Chicken Breast by Cutting Horizontally Almost All the Way Through but Leaving Them Attached at One Side, Then Push About a Tablespoon of the Stuffing Into Each, Spreading It With a Round-Bladed Knife. Carefully Lift the Skin of Each Breast and Spread a Little More of the Stuffing Between the Flesh and the Skin, Then Seal and Secure With Toothpicks. Season All Over. |
|
6
Done
|
Add the Olive Oil to the Frying-Pan, Then Cook the Chicken Breasts Skin-Side Down For 3-4 Minutes, Until Golden, Turning Once. Transfer to the Oven and Cook For Another 15-20 Minutes or Until Cooked Through. Remove from the Oven, and Leave to Rest For 5 Minutes. Carve Each Chicken Breast Into 3 Slices and Arrange on Warmed Serving Plates Accompanied by Roasted New Potatoes. |
