Prune, pecan and celery stuffed chicken

Make a prune based stuffing for your chicken


You’ll need:


1 stick celery diced

30g pecans chopped

75g California prunes chopped

Freshly milled black pepper

2tsp freshly chopped sage

4 chicken breasts (approx. 180g each)

8 slices pancetta

2tbsp olive oil

Serves 4

What to do:

1 Preheat the oven to 180 ºC/350ºF/Gas mark 5.

2 Mix together the celery, pecans, prunes, pepper and sage in a small bowl. Make a slit in each chicken breast and stuff each one with the prune mixture.

3 Place two slices of pancetta on a chopping board and stretch slightly with the back of a knife. Place a chicken breast on top and wrap the pancetta around it. Repeat with the remaining pancetta and chicken.

4 Place the stuffed breasts on a baking tray and drizzle with olive oil. Bake for 20-25 minutes until cooked through. Serve with a green salad or steamed vegetables.


Recipe courtesy of California Prunes.

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