Roasted Hazelnut-Stuffed Chicken Breasts
Hazelnut oil can withstand roasting, but the flavour diminishes slightly, so drizzle a bit more over the chicken before serving to restore the uniquely nutty flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 345 |
| pro | 31 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 97 mg |
| sodium | 375 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 4% |
| vit C | 2% |
| folate | 5% |
-
4 boneless chicken breasts (about 6 oz/175 g each)
2 tbsp (25 mL) hazelnut oil
1/4 tsp (1 mL) each salt and pepper
Hazelnut Stuffing:
1 tbsp (15 mL) hazelnut oil
1 shallot, minced
1 clove garlic, minced
1/4 tsp (1 mL) dried fines herbes or dried thyme
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) fresh bread crumbs
2 tbsp (25 mL) chopped toasted hazelnuts
1 tbsp (15 mL) minced fresh parsley
Preparation:
Hazelnut Stuffing: In small skillet, heat oil over medium heat; fry shallot, garlic, fines herbes, salt and pepper, stirring occasionally, until softened, about 3 minutes. Transfer to bowl; mix in bread crumbs, hazelnuts and parsley. Set aside.
With sharp knife held horizontally and starting from curved side, cut each chicken breast in half almost but not all the way through; open like book. Spoon 2 tbsp (25 mL) stuffing over 1 side, leaving 1/2-inch (1 cm) border uncovered. Fold uncovered side over; secure edge with toothpicks.
Brush chicken all over with 1 tbsp (15 mL) of the oil; sprinkle with salt and pepper. Place, skin side up, in small roasting pan; roast in 425°F (220°C) oven until no longer pink inside and skin is crispy, about 25 minutes. Remove toothpicks; cut each diagonally into 6 slices. Drizzle with remaining oil.
Additional Information
Source
Canadian Living Magazine: October 2005
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