Chicken Breasts Stuffed With Sage And Mustard Recipes

MUSTARD-STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

MUSTARD & SAGE CHICKEN WITH CELERIAC MASH

Steps:

• Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender.
• Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
• While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

SAGE STUFFED CHICKEN BREASTS

Steps:

• Place the chicken on a clean cutting surface.
• Slit each breast open to create a pocket.
• In a medium bowl, toss together the stuffing mix, onion, sage and rosemary.
• Stuff ¼ of the dressing in each chicken breast and press edges together to close.
• Lightly coat the grill with cooking spray and preheat for 5 minutes.
• Grill the chicken for 7-9 minutes or until the chicken is fully cooked and the stuffing is warm.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

CHICKEN BREASTS STUFFED WITH SAGE AND MUSTARD

Steps:

• Preheat the oven to 325°F.
• For the sage butter, chop the sage leaves finely.
• Place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.
• For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.
• Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.
• Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken breasts in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken breasts.
• Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken breasts.
• Cook over a medium heat until the prosciutto is lightly golden, about two minutes.
• Turn the breasts over and brown the other side for another two minutes.
• Using tongs or a fish slice, place the chicken breasts onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.
• Cook the chicken breasts for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).
• When the chicken is cooked, remove from the oven and put the breasts to one side to rest for ten minutes. Keep warm.
• While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken breasts were cooked in and add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.
• Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.
• To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over.
• Serve with mashed potato.

SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE

Steps:

• Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
• Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
• Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
• When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.