Ho, ho, holy crap it appears to by Christmas, not sure how that happened but it kinda did and my latest recipe whilst great at any time of the year is a great option for a mid Christmas special meal that can be rustled up for as many as you like. It looks really rather special, it tastes amazing and is all done in less than an hour. This sage and onion stuffed chicken breast is about as British as it gets, growing up in the UK, the dish that formed Sunday lunch more than any other was roast chicken with sage and onions stuffing. This dish takes that idea and kinda ‘tarts’ it up a little and makes it scalable, whether you want this dish for 2 or 10, rolling and poaching the stuffed chicken breast makes it cook in a reliable way and if you get carried away with an extra glass of wine then your chicken will not end up looking like charcoal. Of course then cooking it off in butter afterwards gives the stuffed chicken breast an incredible flavour, I’ve taken liberties with this recipe and suggested a whole meal idea, including my foolproof Yorkshire puddings, but serve as you like, it is such a simple recipe and idea.
We have finally been out and done our Christmas shopping over this last week as well as squeezing in this poached stuffed chicken breast recipe for you guys. Our Christmas shopping always involves a trip to the big city, a night away from our countryside idyll in beautiful Budapest. As ever we after the hell of shopping we settled down to some incredible food in a wonderful Russian restaurant on the Castle District followed by one or two… Ok maybe more than one or two mulled wines in one of the many Christmas Markets dotted around the city, shock horror I even wore my Hexmas jumper.
We are now back ready to rock and roll, although our the wee kitten we rescued earlier in the year seems to think that the gifts we have under the tree are for him, so we have had to re-wrap a couple of times and have now given up. This stuffed chicken breast recipe is not the last you will hear from me this year, I have a couple more recipes heading your way on my usual publication days, but I have already got them ready for you. We are going to be putting our feet up and relaxing for a week, with of course an obligatory trip to a thermal spa or two between Christmas and New Year. In the meantime have a good one and I’ll be ‘seeing’ you on the flip side
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