Stuffed chicken breasts with stir-fried kale and hazelnuts

Stuffed chicken breasts with stir-fried kale and hazelnuts
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Chicken breasts are stuffed with garlic, tarragon and mascarpone before being baked in the oven and served with a kale and hazelnut stir-fry.

Nutrition: per serving

Calories
426kcals
Fat
26.3g (7.3g saturated)
Protein
41.6g
Carbohydrates
5.3g (4.1g sugars)
Fibre
4.1g
Salt
0.3g
Calories
426kcals
Fat
26.3g (7.3g saturated)
Protein
41.6g
Carbohydrates
5.3g (4.1g sugars)
Fibre
4.1g
Salt
0.3g

Ingredients

  • 1 garlic clove
  • 4 tbsp mascarpone
  • ½ small bunch of fresh tarragon, finely chopped,
  • 4 free-range skin-on chicken breasts
  • Extra-virgin olive oil, for frying
  • 60g blanched hazelnuts, roughly chopped
  • 1 large onion, sliced
  • 200g kale, roughly chopped
  • 1 red chilli, chopped
  • ½ lemon, juiced

Method

  1. Heat the oven to 220°C/fan200°C/gas 7. Crush the garlic into a bowl with the mascarpone and tarragon then mix.
  2. Season the chicken breasts, then loosen the skin to form a pocket. Stuff with the herby mix, then put on a baking tray and roast for 20 minutes.
  3. Heat a large pan with a little extra-virgin olive oil. Toast the hazelnuts in the pan over a medium heat, tossing. Tip onto kitchen paper. Add the onion to the pan and fry over a high heat until lightly browned. Add the kale and stir-fry for 5 minutes. Add the chilli to the pan with the lemon juice and the nuts. Season, add a little more oil, then stir-fry for 2 minutes.
  4. When the chicken is done, rest it for 2 minutes. Serve the kale topped with the chicken and any pan juices.

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