Stuffed chicken in a lemon cream sauce.

Serves 3

X3 chicken breasts (you could also use thighs)

X3 sausages – skin removed

X6 rashers of streaky bacon

Small onion – diced

30g Parmesan – grated

Handful of chopped fresh parsley

Pinch of dried thyme

One large lemon

Salt & Pepper

Cup of stock

Cup of double cream

Butter

Firstly prepare the chicken by creating a small pocket for the stuffing.

Combine the sausage meat, thyme, parsley, grated lemon rind, parmesan, salt and pepper.

Roll into three small balls and place inside the chicken

Now wrap the chicken keeping the stuffing inside, wrap tightly with two ratchets of bacon and place in a hot oven for 30 minutes.

Whilst the chicken is cooking melt some butter in a pan and soften the onion. Once soft, add the stock and juice from the lemon and let bubble away for approx 5 minutes.

When chicken is ready remove from the oven.

Pour cream, more parsley and some seasoning into the sauce and serve (we had steamed broccoli, chard and courgettes).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s