Stuffed chicken breasts with red onion marmalade

    5 hours 30 min

    The sweetness of a fruit stuffing and the onion marmalade is balanced by bitter salad leaves. For easy entertaining, this dish can be made up to a day ahead.

    1 person made this

    Serves: 4 

    • 1 dessert apple, peeled and coarsely grated
    • 75 g (2¾ oz) ready-to-eat stoned prunes, chopped
    • 2 skinned and boned chicken breasts, about 175 g (6 oz) each
    • A pinch of ground mace
    • Salt and black pepper
    • For the marmalade
    • I teaspoon olive oil
    • 250 g (9 oz) red onions, thinly sliced
    • I50 ml (5 fl oz) chicken stock
    • 2 tablespoons balsamic vinegar
    • To serve: a salad of mixed, slightly bitter leaves, such as red chard, red mustard or rocket

    Prep:30min  ›  Cook:5hr  ›  Ready in:5hr30min 

    1. To make the onion marmalade, heat the oil in a saucepan, add the onions and cook over a medium heat for 2-3 minutes until they start to soften. Add the stock and vinegar, reduce the heat to low, partially cover the pan and simmer for 30-45 minutes, stirring frequently, until the onions are very soft and the stock is reduced to a thick syrup. Remove the pan from the heat and allow the marmalade to cool, then cover and refrigerate until needed.
    2. Meanwhile, mix the apple and prunes together in a small bowl and set aside.
    3. Place each chicken breast between two large sheets of cling film, then use a meat mallet or a rolling pin to beat each one out to a thin rectangular shape, about 15 × 20 cm (6 × 8 in). Place them on a board with the inner side uppermost. Remove and discard the white sinews and trim each breast into a neat rectangle, reserving the trimmings.
    4. Put a kettle on to boil. Finely chop the chicken trimmings and mix them into the apple and prune mixture. Season the stuffing and the chicken breasts well with mace and salt and pepper to taste.
    5. Lay a spoonful of the stuffing along the shorter side of each chicken breast, then roll them up.
    6. Take a large sheet of cling film and place a chicken breast at one end. Then roll up the breast so that it is enclosed in several layers of film. Tightly twist the ends of the film and gently roll the chicken breast back and forth several times to form a neat, sausage-shaped roll, twisting the ends tightly each time you roll. Tie the ends with string to seal securely. Repeat with the other breast.
    7. Put the chicken breasts side by side into a small saucepan and cover with boiling water. Return to the boil, reduce the heat to low, cover the pan and poach the chicken for 10-15 minutes until a skewer inserted into the centre of each roll feels hot on the back of your hand.
    8. Transfer the chicken rolls to a plate and allow to cool (do not remove the cling film). Then chill for 3-4 hours, or overnight, to allow the flavours to develop.
    9. To serve, unwrap the chicken breasts and slice them thinly. Divide the salad leaves between four serving plates, top with a spoonful of onion marmalade and arrange the chicken slices alongside.

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