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Mary Berry's stuffed chicken breasts

(105 ratings)

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Mary Berry's stuffed chicken
Mary Berry's stuffed chicken
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need an extra 5 mins)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Tender and tasty chicken breasts, which Mary stuffs with sautéed onions, garlic, tarragon and cream cheese and pops in the oven for less than 30 mins.

Ingredients

For the stuffed chicken:

  • 6 boneless chicken breasts, with the skin on
  • Butter, melted for brushing

For the stuffing:

  • 30g (1oz) butter
  • 1 onion, finely chopped
  • 2 large garlic cloves, crushed
  • 250g (8oz) full-fat soft cheese
  • 1tbsp chopped fresh tarragon
  • 1 egg yolk
  • Pinch of grated nutmeg
  • Salt and black pepper, to season

Full-fat soft cheese is used here because it holds its shape well during cooking. Do not substitute a low-fat cheese because this will melt too quickly and make the chicken watery and soggy.

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. For the stuffing: Melt the butter in a small saucepan, add the onion and garlic, and cook gently over a low-medium heat, stirring occasionally, for a few mins until soft but not coloured. Turn the onion mixture into a bowl, and leave to cool slightly.
  3. Add the soft cheese to the onion mixture with the tarragon, egg yolk, and nutmeg. Season with salt and pepper and mix well.
  4. For the stuffed chicken breasts: Lift up the skin along one side of each breast, spread the cheese mixture over the chicken and then gently press the skin back on top. Put the chicken breasts into an ovenproof dish and brush with the melted butter.
  5. Roast the chicken in the preheated oven for 25-30 minutes until the chicken is cooked through. Cut each breast into diagonal slices, and serve hot with buttered carrot and courgette slices, cut with a potato peeler, and new potatoes.
Book jacket: Supper for Friends by Mary Berry, DK, £9.99, dk.com

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