Lemon and Garlic Chicken Breasts with Oat Stuffing
Course: Main Skill level: easy Serves: 4
50 g (2 oz) White’s Speedicook Porridge Oats
1 tbs olive oil
1 shallot, peeled and chopped finely 1 stick of celery, chopped finely 2 cloves garlic, peeled and crushed ½ lemon, finely grated zest
4 tbs chopped fresh parsley
1 egg, beaten lightly
Salt and freshly ground black pepper, to taste
4 chicken breasts
1 Pre-heat the oven to 200 deg. C.,
400 deg. F., Gas Mark 6.
2 Toast the oat flakes in a heavy nonstick frying pan for 3 to 4 minutes, stirring constantly. Tip the oats into a bowl and set aside.
3 Add the oil to the frying-pan and heat, then add the shallot and celery and cook gently for 5 minutes. Add the garlic and cook for a further minute.
4 Tip into a bowl with the oats, add the lemon zest, parsley, egg and seasoning and stir well.
5 Slice about two-thirds through each chicken breast horizontally to make a pocket. Spoon in the stuffing then secure each breast with a thin wooden skewer. Roast in the pre-heated oven for 25 minutes until cooked through.
Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.