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Roast Chicken and Stuffing

Serves 10

Ingredients

  • 10 boneless chicken breasts
  • 75ml olive oil

For the stuffing

  • 2 onions, peeled and chopped
  • 2 tbsp (0.03 litres) vegetable oil
  • 1 tbsp (0.017 litres) chopped dried sage
  • 160g white breadcrumbs
  • 2 eggs, beaten
  • Salt and pepper

Method

1. Preheat the oven to 190°C / 375°F / Gas Mark 5.

2. Season the chicken.

3. Heat a frying pan until medium hot then add the oil and place the chicken, skin side down into the pan and cook for 2-3 minutes until golden – make sure the pan is not too hot so the skin does not shrink back too much.

4. Turn the chicken over and cook for a further minute then place in the oven for 12-15 minutes.

To make the stuffing

1. Fry the onions in a pan with the oil until soft but no colour.

2. Mix in the sage and breadcrumbs and remove from the heat.

3. Finally add the beaten egg slowly just so that it binds the mixture.

4. Season with salt and pepper and pack into a roasting tin place into the oven and allow to cook for 15 minutes remove and serve.

Nutritional Analysis

Roast Chicken and Stuffing: Per portion ( 169g)

Serve with vegetables and a starch such as roast potatoes
BDA
  • Energy: 327 kcal / 1371 KJ
  • Protein: 33.8g
  • Fat: 15.1g
  • Saturates: 2.7g
  • Carbohydrates: 15.1g 
  • Sugars: 2.5g
  • Fibre: 0.4g
  • Sodium: 260mg

Per 100g

  • Energy: 194 kcal / 813 KJ
  • Fat: 9g
  • Saturates: 1.6g
  • Protein: 20g
  • Carbohydrates: 9g
  • Sugars: 1.5g
  • Fibre: 0.2g
  • Sodium: 154mg

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