Prep time
MinutesCook time
MinutesServes
AdultsDifficulty
Easy - Med - HardStuffed Chicken Breast
If your family loves chicken, then this stuffed chicken breast recipe from Sunbeam is a must-add to the rotation. Once you have this one down pat, you can try swapping out your fillings!
If your family loves chicken, then this stuffed chicken breast recipe from Sunbeam is a must-add to the rotation. Once you have this one down pat, you can try swapping out your fillings!
Preparation time
10 minutes
Cooking time
25
Serves
4
Ingredients
12 dried apricots, chopped
8 tbsp (100g) raw cashews, roughly chopped
3 tbsp (24 g) Sunbeam almond meal
4 large chicken breasts
1 small onion, finely chopped
2 tbsp parsley, finely chopped
5 tbsp butter
1 tbsp olive oil
Salt and pepper
Method
- Take one of the chicken breasts, and, working from the thick end, cut a deep pocket towards the tip. Repeat with remaining chicken breasts.
- In a pan sauté the onions and half of the cashews in 2 tbsp butter. When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
- Fill the chicken, roll and close with toothpicks. Season well.
- Wipe out the pan, add oil and brown the chicken breasts on both sides.
- Transfer to an oven dish and add the remaining butter and cashews.
- Bake for 15 minutes at 190°C, until chicken is lightly browned, basting with the pan juices.
- Pull out the toothpicks, plate up and serve with vegetables or salad.
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