Stuffed chicken breast with hazelnuts and broccoli

Stuffed chicken breast with hazelnuts and broccoli
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 2 chicken breast
  • 4 tbspn pesto
  • 8 sundried tomatoes
  • 6 slices dry ham
  • 600 gr broccoli
  • 50 gr hazelnuts
  1. Butterfly the chicken breast by cutting into the thick side to open it up like a book without cutting through.
  2. 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.
  3. Fold the chicken back over and coat the top lightly with the pesto.
  4. 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
  5. Preheat the oven to 180°C. Bake the chicken in the oven for 15-20 min or until cooked through.
  6. Meanwhile, cook the broccoli in salted boiling water until tender. Drain and season to taste with salt and pepper.
  7. Toast the hazelnuts in a dry pan until they start to smell nice.
  8. 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.