Lemon and Gar­lic Chicken Breasts with Oat Stuff­ing

Course: Main Skill level: easy Serves: 4

The People's Friend - - Cookery 37 -

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.

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