Herby Pork Stuffed Chicken Breast with an Easy Pan Sauce
Nutrition per serving
Calories | 875 kcal |
Protein | 67.7 g |
Carbs | 51.7 g |
Fats | 42.6 g |
Saturated Fat | 12.3 g |
Monounsaturated Fat | 20.9 g |
Polyunsaturated Fat | 5.4 g |
Sugars | 4.7 g |
Fiber | 7.8 g |
Sodium | 4,036 mg |
Ingredients
Potatoes, white, flesh and skin | |
Chicken Breast | |
Italian Pork Sausage | |
Bread Crumbs | |
Cornstarch (Corn flour) | |
Chicken Stock Cube | |
Broccoli florets | |
Olive Oil | |
Butter (unsalted) |
Preparations
- Preheat the oven to 180 C (356 F)
- Slice the potato into 3cm cubes.
- To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.
- Chop the broccoli into florets.
- Place the potatoes into a bowl with ½ a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and layer on a baking tray. Cook near the top of the oven for about 15 minutes until tender and crispy around the edges.
- Remove the skin from the sausage and place the meat into a bowl with the breadcrumbs and a pinch of salt and pepper. Mix to combine.
- Place the sausage mixture in a line across one edge of the chicken and wrap the chicken around the mixture (like a taco) and secure with a toothpick.
- In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt and pepper over the chicken and place the seamed part of the chicken into the pan and cook, turning regularly to lightly brown all over for 3-4 minutes.
- Remove the chicken from heat and place onto a baking tray. Move the potatoes to the middle shelf and cook the chicken near the top of the oven for about 10 until cooked through. Remove and rest for a couple of minutes before serving.
- In the same frying pan, heat a tsp of butter over medium heat until melted. Add the flour and stir into a paste. Add 100ml of water with the stock pot and stir/cook into a thick, smooth sauce.
- Cook the broccoli florets in boiling water for 3 minutes.
- Serve the chicken with the sauce drizzled over the top and the potatoes and broccoli on the side.