RECIPE: Chicken with Sage and Onion Stuffing, an alternative to a traditional Sunday roast

This week's Derbyshire Times recipe of the week
This week's Derbyshire Times recipe of the week

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.