Sage Butter Stuffed Chicken Breasts
A luxuriously rich recipe for stuffed chicken breasts. First, butter is combined with fresh sage and then chilled. The sage butter is then used to stuff chicken breasts, which are wrapped in bacon. I usually cook potatoes and peas as side dishes, and when they are ready I drain them and toss them in the remaining sage butter. Enjoy!
Ingredients
Serves: 2
- 250g butter
- 3 tablespoons chopped fresh sage
- 2 skinless chicken breast fillets
- 6 rashers streaky bacon
- dijon mustard
- olive oil
Method
Prep:20min ›
Cook:10min ›
Ready in:30min
- Heat butter in pan till melted, stir in the sage, cook for a few minutes, then cool in the fridge.
- Slice a slit lengthways through the middle of each chicken breast. When the butter is set, place one third inside each chicken breast (reserve the remaining third for another use). Fold over and spread mustard over the outside of the breasts and wrap each breast in 3 slices of the bacon.
- Cook breasts in olive oil till the bacon is crisp on both sides, then place on a plate and bake in an oven preheated to 180 C / Gas 4 till the chicken is done and its juices run clear.
Tip
Instead of melting the butter and adding the sage, start with room temperature butter, then beat in the chopped sage and chill. It will set faster this way.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
Made this for birthday dinner and it went down a treat. I adjusted the recipe slightly as I was cooking 6 chicken breasts; I made 250g of the sage butter and there was plenty left over after filling all 6 chicken breasts. Freeze the butter mixture before using it, it made it much easier to cut and fill the chicken. - 18 Jul 2011
Just made this for the family, and they LOVED it! Got lots of sage butter left over, so that's in the freezer for next time. The bacon was lovely and crispy, and the chicken was so moist and full of flavour. Served with Jersey Royals, carrots and green beans and the cooking juices were lovely poured over the top - absolutely delicious! Thank you! - 04 Jul 2013
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