Home > Recipes > Chicken breast recipes > Stuffed chicken breasts with stir-fried kale and hazelnuts

Stuffed chicken breasts with stir-fried kale and hazelnuts

Name: Stuffed chicken breasts with stir-fried kale and hazelnuts
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 garlic clove; 4 tbsp mascarpone; ½ small bunch of fresh tarragon, finely chopped,; 4 free-range skin-on chicken breasts; Extra-virgin olive oil, for frying; 60g blanched hazelnuts, roughly chopped; 1 large onion, sliced; 200g kale, roughly chopped; 1 red chilli, chopped; ½ lemon, juiced

Published: 31 Dec 14
Updated: 18 Mar 24

Chicken breasts are stuffed with garlic, tarragon and mascarpone before being baked in the oven and served with a kale and hazelnut stir-fry.

Easy
December 2014

Test kitchen approved

Serves 4
Hands-on time 30 min

Chicken breasts are stuffed with garlic, tarragon and mascarpone before being baked in the oven and served with a kale and hazelnut stir-fry.

Nutrition: per serving

Calories: 426kcals
Fat: 26.3g (7.3g saturated)
Protein: 41.6g
Carbohydrates: 5.3g (4.1g sugars)
Fibre: 4.1g
Salt: 0.3g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 garlic clove
4 tbsp mascarpone
½ small bunch of fresh tarragon, finely chopped,
4 free-range skin-on chicken breasts
Extra-virgin olive oil, for frying
60g blanched hazelnuts, roughly chopped
1 large onion, sliced
200g kale, roughly chopped
1 red chilli, chopped
½ lemon, juiced

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 220°C/fan200°C/gas 7. Crush the garlic into a bowl with the mascarpone and tarragon then mix.
Season the chicken breasts, then loosen the skin to form a pocket. Stuff with the herby mix, then put on a baking tray and roast for 20 minutes.
Heat a large pan with a little extra-virgin olive oil. Toast the hazelnuts in the pan over a medium heat, tossing. Tip onto kitchen paper. Add the onion to the pan and fry over a high heat until lightly browned. Add the kale and stir-fry for 5 minutes. Add the chilli to the pan with the lemon juice and the nuts. Season, add a little more oil, then stir-fry for 2 minutes.