4 chicken breast, boned

2 tbsp butter

1 garlic clove,crushed

1 tbsp dijon mustard


1 tbsp butter

1 bunch spring onionssliced

3 tbsp fresh breadcrumbs

2 tbsp pine nuts

1 egg yolk

1tbsp chopped parsley

salt and pepper

4 tbsp grated cheese


2 bacon rashers,finely chopped

1 cup fresh breadcrumbs

1 tbsp grated parmesan cheese

1 tbsp chopped fresh parsley

1.Preheat the oven to 400 F. to make the stuffing, heat 1 tbsp of the butter in a frying pan and cook the spring onions until soft. Remve from the heat and allow t cool for a few minutes.

2. Add the remaining ingredients and mix thoroughly.

3.To make the topping, fry the chopped bacon until crispy, drain and add to the breadcrumbs, Parmesan cheese and fresh parsley.

4.Carefully cut  a deep pocket in each of the chicken breasts, using a sharp knife.

5.Divide the stuffing into four and use to fill the pockets. Put in a buttered ovenproof dish.

6. Melt the remaining butter, mix it with the crushed garlic and mustard,and brush liberally over the chicken. Press on the topping and bake uncovered fr about 30-40 minutes,or until tender.

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