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Stuffed chicken breast: RECIPE

Stuffed chicken breast

Stuffed chicken breast.

1 chicken breast with skin on
100g/3½oz quick-cook polenta
300ml/10½fl oz hot chicken stock
50g/1¾oz gorgonzola
1 tbsp butter
1 tbsp olive oil
Stir-fried chard, to serve (optional)

Stuffed chicken breast
Cut a slit lengthways into the chicken breast.

To make the polenta stuffing, put the quick-cook polenta in a mixing bowl and quickly whisk in the hot chicken stock. Stir in the gorgonzola and butter.

Stuff the chicken breast with the mixture, pushing the stuffing into the slit.

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Heat the olive oil in a frying pan and fry the chicken breast, skin side down, for 5-7 minutes or until crisp and golden. Turn the chicken over and finish cooking on the other side for a further five minutes or until cooked through.

Serve on top stir-fried chard or green vegetables of your choice.


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