Roasted Hazelnut-Stuffed Chicken Breasts
Roasted Hazelnut-Stuffed Chicken Breasts
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
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.
Ingredients
- 4 boneless chicken breasts, (about 6 oz/175 g each)
- 2 tbsp hazelnut oil
- 1/4 tsp each salt and pepper
- Hazelnut Stuffing:
- 1 tbsp hazelnut oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 tsp dried thyme or fines herbes
- 1/4 tsp each salt and pepper
- 1/3 cup fresh bread crumbs
- 2 tbsp chopped toasted hazelnuts
- 1 tbsp 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.
Source : Canadian Living Magazine: October 2005
- Keywords : Roast; Main Course; Chicken; Nuts;
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