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easy recipes for busy people

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.

 

Basting in the pan juices gives a lovey crispy skin

 

Serve with your favourite roasted vegetables and greens

 

Don’t forget the Cranberry Sauce!!

 

Print Recipe
Chicken Breasts with Herb and Onion Quinoa Stuffing
A simple variation on a Christmas favourite, using quinoa flakes instead of bread for the stuffing
Course Main Meal
Prep Time 10 minutes
Cook Time 25 minutes
Servings
person
Course Main Meal
Prep Time 10 minutes
Cook Time 25 minutes
Servings
person
Instructions
  1. Turn your oven to 210ºC
  2. Add the quinoa, herbs, onion and a pinch of pepper into a small bowl and mix (don't put salt in the stuffing)
  3. Add one teaspoon of the butter and mix, set this mix aside while you prepare the chicken
  4. Cut a pocket into the thicker section of the chicken breast
  5. Place the stuffing in the pocket & close it up with a few toothpicks
  6. Place in an oven proof dish and dot with the other teaspoon of butter.
  7. Sprinkle with a little salt & pepper before placing in the oven
  8. Back for 20-25 minutes until tender and cooked through. Baste with the pan juices 2-3 times during the cooking time for a crispy skin.
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