Chicken Breasts With Grape & Pecan Stuffing

1. 1

   Heat the oven to 350F Make a sideways cut into each breast so you can fold the top half back like a book.

2. 2

   Bat each side out slightly with a rolling pin to make the meat a bit thinner.

3. 3

   Fry the onion in a little butter until soft then stir in the breadcrumbs, grapes, pecans, orange zest and tarragon and season.

4. 4

   Divide the stuffing between the chicken breasts and fold the skin side of the chicken back over the filling.

5. 5

   Smear a little butter over the skin and move carefully to a shallow roasting tin (a deep one will steam rather than roast them).

6. 6

   Roast for 15 minutes or until the chicken is cooked through and the skin crisp and golden.

7. 7

   Drizzle with orange juice and serve with juices from the tin and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.