Roast Chicken Breasts With Almond Stuffing

Submitted by Norahs Girl

"Lovely for a dinner party! I often serve it with buttered noodles and steamed baby vegies such as corn and mange tout."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 4 -6 chicken breasts (filleted but not skinned)

• Stuffing

• 4 ounces ground almonds
• 3 tablespoons milk
• 1 ounce breakfast oats, soaked in the milk until soft
• 1⁄4 cup butter, softened
• 1⁄4 teaspoon ground ginger
• 1 teaspoon freshly grated ginger
• salt
• fresh ground pepper

directions

1. For the Stuffing: Mix all the ingredients in a bowl and place in the fridge,covered,until firm.
2. Place stuffing under the loosened skin of the chicken breasts.
3. Roast in a shallow pan for between 15 to 20 mins (depends on size of breasts used) at 400°F (200°C).
4. Remove from pan and keep warm.
5. Add a little stock or water to pan juices and reduce,stirring,over high heat to make a gravy.
6. NB I sometimes add 1Tbls red currant jelly to the pan juices to enrich the gravy and add taste.