Chicken Breast with Pistachio & Sundried Tomatoe
Ingredients:
Chicken breast with skin
¼ loaf bread, made into bread crumbs
120g pistachio nuts
80g sundried tomatoes
1 small onion, chopped
¼ bunch sage, chopped
Pinch salt and pepper
1 Egg • 250g Wood’s Cranberry Sauce
- Preparation Time
- 30 min
- Cooking Time
- 20 min
- Serves
- 6
Method:
Start by cleaning the chicken breast of any loses skin or fat. Using a small knife, make an incision at the top or thick part of the chicken breast. The incision should go about two-thirds of the way down into the breast, towards the thinner end of the breast. Once cleaned, set aside for latter use. In a food processor, pulse the bread (crusts removed) into fresh bread crumbs. Remove and place into a bowl. Add the pistachio nuts, sundried tomatoes and chopped onion into the food processor and mixed to a smooth paste – Add some of the oil from the tomatoes to help make your paste. Combine the mixture with the bread crumbs and season with some salt and pepper, along with the chopped sage. Mix well, and finally add the beaten egg. If required, correct the seasoning. Place the bread crumb mixture into a pipping bag and insert the filling into your prepared chicken breasts. Heat a little oil in your fry pan, wait until it gives off a slight heat haze and place the chicken in, skin side down. Cook for 3-4 minutes or until the chicken turns golden brown. Turn to seal the other side and again cook for a minute or two. Place the sealed chicken onto a baking tray and finish cooking in an oven set at 160c for 8-10 min. To serve, cut the cooked chicken breast into 3 or 4 slices and fan on the serving plate. Garnish with some blanched beans or asparagus which can be tossed in a little butter and seasoning. You may also roast some chat potatoes and finally finish with the Wood’s Cranberry Sauce.