Walnut-stuffed Chicken Breasts with Pear

Walnut-stuffed Chicken Breasts with Pear

Walnut-stuffed Chicken Breasts with Pear

This is a great to serve chicken, to give it a flavour boost without a gigantic dollop of cream or lashings of butter.  Light and summery, this is great served with roasted sweet potato, baby beets or honeyed carrots.

2 organic free range chicken breasts
100 grams walnuts, toasted and lightly chopped
Zest and juice of a lemon
2 pears, peeled and roughly chopped
3 spring onions, finely chopped
3 teaspoons French Tarragon Mustard
Generous bunch of thyme, parsley and a few sprigs of tarragon
1 large egg
2 tablespoons tarragon vinegar
Baby Bocconcini – only about 4 little balls, torn into small pieces
Pinch of nutmeg
Salt and pepper

Pre-heat the oven to 180°C

Butterfly out the chicken breasts and pound them flat with a meat hammer.

Note – this dish can be made with or without the skin, my own preference is for without, please leave it on if you fancy a crispy skin outer.

Walnut-stuffed Chicken Breasts with PearPlace the chicken breasts skin-side (or what would be skin side) down on a baking sheet, cover with plastic wrap and chill while the other ingredients are prepared.
In a small bowl, combine all the filling ingredients and whisk them together with a fork until it forms a loose paste.
Form the filling into two evenly sized sausages.

Remove the chicken breast from the fridge, place a sausage of filling on each breast and roll up the fillet.  Tuck the ends of the chicken in and place the seam of the roulade on the bottom, forming a smooth chicken log.
Drizzle with olive oil and sprinkle over a little extra salt and pepper then bake in a moderately hot oven for about 35 minutes, or until the outside flesh is slightly golden and firm to the touch.

Leave the chicken to rest for about 5-10 minutes before serving cut into generous slices drizzled with Tarragon Mustard Dressing.

Tarragon Mustard Dressing
1 tablespoon French Tarragon mustard
2 tablespoon walnut oil
2 tablespoons olive oil
2 tablespoons Tarragon vinegar
Juice of a lemon
Pinch salt
1 teaspoon thyme leaves, a few tarragon leaves finely chopped
Plenty of black pepper

Place all the ingredients in a small jar and shake together until emulsified.