Roasted Chicken Breast With Zucchini Stuffing

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.