Ingredients

6 chicken breasts, skin on

1 small onion, finely chopped

2 tbsp butter

2 tbsp fresh breadcrumbs

15 seedless red grapes, halved

15 pecans, quartered

2 tbsp tarragon, chopped

1 orange

1 lemon

freshly ground pepper

salt

Method

Heat the oven to 180C/fan 160C/gas 4.

Melt 1 tbsp of butter in a frying pan and saute the onions.

Stir in the breadcrumbs, pecan nuts, grapes, orange zest, tarragon and seasoning.

Cut a pocket in each chicken breast, and fill with the stuffing (being careful not to overfill).

Seal the pockets with a cocktail sticks.

Now melt the remaining butter and brush over the chicken breast.

With a fish slice carefully transfer the chicken breasts to a shallow baking tray.

Cook in a preheated oven at 190 degrees for 35-40 minutes until the skin is brown and crispy and the chicken is cooked through.

Serve with seasonal vegetables.

Cooks Comments and Tips

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