Roasted Chicken Breast With Zucchini Stuffing

For a spot of gravy with this Ainsley Harriott dish, simply stir a tablespoon of all purpose flour into the cooking juices and add 1/2 cup of chicken stock, whisking to combine; simmer for a couple of minutes, sieve and serve.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  zucchini (about 8oz in total)
• 1 1⁄2 ounces unsalted butter, at room temperature
• 1  onion, finely chopped
• 2  ounces cream cheese
• 1  ounce  white breadcrumb, made from day-old bread
• 1  egg yolk
• 2  tablespoons mixed fresh herbs, chopped (such as tarragon, parsley and chervil)
• 2  tablespoons parmesan cheese, freshly grated
• 4  chicken breasts, boneless, skin on
• 1  tablespoon olive oil
•  salt and black pepper

Directions

1. Preheat the oven to 400°F Top and tail the zucchini, then coarsely grate in a food processor, or use a mandolin or box grater. Tip into a clean tea towel and squeeze out any excess moisture.
2. Melt a knob of the butter in a large, ovenproof frying-pan. Add the onion and cook for 2-3 minutes until softened but not browned. Add the grated zucchini, increase the heat and sauté for another 3-4 minutes until just tender. Tip on to a plate to cool a little.
3. Using a fork, soften the remaining butter in a bowl, then beat in the soft cheese. Mix in half the breadcrumbs, the egg yolk, herbs, and onion and zucchini mixture, mixing well to combine.
4. Stir in the remaining breadcrumbs and Parmesan, and then season to taste.
5. Wipe out the frying-pan and return to the heat. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally almost all the way through but leaving them attached at one side, then push about a tablespoon of the stuffing into each, spreading it with a round-bladed knife. Carefully lift the skin of each breast and spread a little more of the stuffing between the flesh and the skin, then seal and secure with toothpicks. Season all over.
6. Add the olive oil to the frying-pan, then cook the chicken breasts skin-side down for 3-4 minutes, until golden, turning once. Transfer to the oven and cook for another 15-20 minutes or until cooked through. Remove from the oven, and leave to rest for 5 minutes. Carve each chicken breast into 3 slices and arrange on warmed serving plates accompanied by roasted new potatoes.