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ROAST CHICKEN BREASTS with ALMOND STUFFING
4-6 Chicken Breasts(filleted but not skinned)
Source: Julie/SA
Stuffing
4 ozs ground almonds
1 oz breakfast oats,soaked in 3 Tbls milk until soft
1/4 cup of butter,softened
1/4 tsp ground ginger
1 tsp freshly grated ginger
salt and freshly ground pepper to taste
Mix all the ingredients for the stuffing in a bowl and place in the fridge, covered ,until firm. Place stuffing under the loosened skin of the chicken breasts. Roast in a shallow pan for between 15 to 20 mins.(depends on size of breasts used) at 400f (200C). Remove from pan and keep warm. Add a little stock or water to pan juices and reduce, stirring, over high heat to make a gravy.
4-6 Chicken Breasts(filleted but not skinned)
Source: Julie/SA
Stuffing
4 ozs ground almonds
1 oz breakfast oats,soaked in 3 Tbls milk until soft
1/4 cup of butter,softened
1/4 tsp ground ginger
1 tsp freshly grated ginger
salt and freshly ground pepper to taste
Mix all the ingredients for the stuffing in a bowl and place in the fridge, covered ,until firm. Place stuffing under the loosened skin of the chicken breasts. Roast in a shallow pan for between 15 to 20 mins.(depends on size of breasts used) at 400f (200C). Remove from pan and keep warm. Add a little stock or water to pan juices and reduce, stirring, over high heat to make a gravy.
MsgID: 3114499
Shared by: Gladys/PR
In reply to: Recipe: Stuffed Stuff (36)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Stuffed Stuff (36)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!