Chicken Breasts with Gluten Free Herb and Onion Stuffing
Although we are doing the big traditional Christmas lunch I thought there was still a need for a recipe that has that Christmassy taste but takes minimum effort. The beauty of this is the recipe can be scaled up to make as many as you need on the day. It is also great sliced up the next day for a picnic or in a sandwich. I swapped out the bread for quinoa flakes because I wanted a gluten free stuffing. I’m not gluten intolerant but I really didn’t miss the bread and using quinoa means you can serve it to anyone with a wheat or gluten intolerance.
My preference is to use chicken breasts with the skin on, even if you don’t plan to eat the skin, it protects the flesh as it cooks. Having said that skinless chicken breasts also work, I just find the top a little drier.
A great cheat that works really well in this is using dried onion flakes in the stuffing…no more tears!! They do rehydrate with the cooking juices and give a nice subtle flavour.
Now, be careful when slicing a pocket into your chicken. I use a small knife to give me more control. I’ve included a video below to show you how I do it but instead you can choose to simply slice a pocket onto the thicker part of the chicken breast and seal up with toothpicks.
The calculator in the the recipe box below will help you work out the amounts for the ingredients if you want to cook more than one. If cooking extra you’ll probably need to leave the fillets in the oven for longer than the suggested time (depending on how many you put in there). To check the fillet is done pierce it with a skewer of knife in the thickest part. Then press on the fillet, if the juices run clear your fillet is done.