This recipe for Chicken with Sage and Onion Stuffing is our recipe of the week.
An easy alternative to a roast dinner, this dish tastes as good as it looks and is an easy alternative for a traditional roast dinner.
Serve with seasonal vegetables or a selection of frozen mixed vegetables.
75g (3 oz) day old bread
50g (2 oz) butter
1 onion, finely chopped
2 tsp dried sage
4 boneless chicken breasts (600g)
1.Preheat the oven to 200oC, gas mark 6.
2.Make breadcrumbs from the bread in a food processor. Melt the butter in a frying pan and fry the onion and sage for 4-5 minutes until softened. Stir in the breadcrumbs and stir fry for 1-2 minutes. Add 2 tbsp water, season well and cool slightly.
3.Make deep slits horizontally in each chicken breast to make pockets and spoon in the stuffing. Place on a baking tray and bake for 30 minutes until golden and the chicken is cooked throughout.
4.Serve with roast potatoes and vegetables.