Stuffed chicken breast with hazelnuts and broccoli
Author: Jeroen Valkenier
Prep time:
Cook time:
Total time:
Makes: 4 portions
Ingredients
2 chicken breast
4 tbspn pesto
8 sundried tomatoes
6 slices dry ham
600 gr broccoli
50 gr hazelnuts
Instructions
Butterfly the chicken breast by cutting into the thick side to open it up like a book without cutting through.
Spread half of the pesto on the inside of the chicken breast and place the sundried tomatoes on top. Season with salt and pepper to taste.
Fold the chicken back over and coat the top lightly with the pesto.
Roll the parcels in the slices of dry ham and secure if needed with a small skewer. Place the chicken on a tray lined with baking paper
Preheat the oven to 180°C. Bake the chicken in the oven for 15-20 min or until cooked through.
Meanwhile, cook the broccoli in salted boiling water until tender. Drain and season to taste with salt and pepper.
Toast the hazelnuts in a dry pan until they start to smell nice.
When ready to serve, sprinkle the hazelnuts on the broccoli and serve with the chicken and a suitable potato garnish.
Stuff to know
This quantity will feed 4 people. It is possible to make the chicken parcels ahead of time and to keep them in the fridge. Bring back to room temperature before baking. Do not overcook the chicken or it will be dry. Only add the hazelnuts when ready to serve or they will become soggy. Add some diced fresh tomatoes if desired Replace chicken by turkey and hazelnuts by almonds.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/stuffed-chicken-breast-with-hazelnuts-and-broccoli/