I made this for myself on Friday evening. I was pondering, in the afternoon, what too cook, and, as I had lots of bits of veg that needed using, some new potatoes, some squash, kale and asparagus, I was looking for some sort of meaty centerpiece. (Ooh! Bold!) The idea of stuffed chicken came to mind and so I flicked through a few recipes on the BBC website. Most of them opted for stuffing the chicken with some variety of cheese, which is all well and good, but I fancied something a little different and then I found tis one that suggested stuffing a chicken breast with sausage meat. Sounded like a great idea so I gave it a go.
Obviously I was only doing this for myself so all the measurements are a little approximate. Scale up as you see fit.
1 plump chicken breast
50g (or so) of sausage meat (rather than buying a pack of sausage meat I bought a sausage from the butchery counter in Sainsbury’s and skinned it. It was a pork and shallot sausage and I used about half the meat.)
¼ of a teaspoon of English mustard
A sprinkling of thyme leaves
3 slices of proscuttio
Pre-heat the oven to 200
Using a sharp knife cut a pocket in the plumpest part of the breast, using your fingers to broaden out the pocket if necessary.
Mix the sausage meat with the mustard and thyme leaves and then stuff into the pocket in the chicken breast.
Lay the three sliced of proscuttio out on a chopping board, place the chicken breast in the centre and wrap the slices around the breat.
In a frying pan heat some olive oil over a medium heat and then brown the wrapped chicken for 2-3 minutes each side.
Transfer to a roasting dish, drizzle with a little olive oil and roast in the oven for 35 minutes or so, until cooked through.
Delicious. The sausage meat filling compliments the chicken beautifully.