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Gooseberry and Pea Stuffed Chicken Breast with Currant Sauce
Gooseberry and Pea Stuffed Chicken Breast with Currant Sauce

Gooseberry and Pea Stuffed Chicken Breast with Currant Sauce
A flavorful chicken dish stuffed with seasonal gooseberries and peas, complemented by a tangy currant sauce.
Gooseberry and Pea Stuffed Chicken Breast with Currant Sauce
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 250
    g
     gooseberries
  • 50
    g
     peas
  • 125
    g
     currants
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gooseberry and Pea Stuffed Chicken Breast with Currant Sauce
Instructions:
  1. Preheat oven to 180°C.
  2. Slice a pocket into each chicken breast.
  3. In a bowl, mix gooseberries, peas, minced garlic, thyme, salt, and pepper.
  4. Stuff the mixture into the chicken breasts.
  5. Heat olive oil in a pan over medium heat.
  6. Sear the chicken breasts on both sides until golden brown.
  7. Transfer to a baking dish and bake for 20-25 minutes.
  8. In the same pan, add currants and a splash of water to deglaze.
  9. Simmer until the sauce thickens slightly.
  10. Serve the chicken with currant sauce drizzled on top.
Nutrition Per Serving 700 g Per 100g
Energy 475 kcal 68 kcal
Protein 60 g 8.6 g
Fibre 5 g 0.7 g
Salt 1 g 0.1 g
Sugar 10 g 1.4 g
Carbohydrates 30 g 4.3 g
Fat 20 g 2.9 g
  • 2
    item
     chicken breast
  • 250
    g
     gooseberries
  • 50
    g
     peas
  • 125
    g
     currants
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

Slice a pocket into each chicken breast.

In a bowl, mix gooseberries, peas, minced garlic, thyme, salt, and pepper.

Stuff the mixture into the chicken breasts.

Heat olive oil in a pan over medium heat.

Sear the chicken breasts on both sides until golden brown.

Transfer to a baking dish and bake for 20-25 minutes.

In the same pan, add currants and a splash of water to deglaze.

Simmer until the sauce thickens slightly.

Serve the chicken with currant sauce drizzled on top.

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