Pan Seared Chicken Stuffed with Rose Harissa Chutney

Name: Pan Seared Chicken Stuffed with Rose Harissa Chutney}
Prep time: 30 min
Cook time: 15 min
Yield: 6 people

Prep 30 minutesCooking 15 minutes6 people

Looking for a standout dinner party main course? Look no further than French Michelin-starred Eric Chavot’s chicken, stuffed with cheese and a gently spicy chutney. Team it with a simple green salad and your favourite potato side dish – you’re all set to impress.

recipe

15 minutes

Dinner Recipes

Main Course

30 minute or less

Easy Recipes

Gluten Free Recipes

Chicken Recipes

Poultry Recipes

Pastes

Main Course

Medium

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Ingredients

Rose Harissa Dip

200g Rose harissa
250g Greek yoghurt
100g Crème fraiche
200g Mayonnaise
1tsp Sugar
Pinch of salt

Rose Harissa Chutney

200g Rose harissa
500g Apricots
500g Toasted almonds
4 Lemons – juice of all and zest of 2
1 Juice of an orange

Stuffing

6 Skin on chicken breasts
300g Rose harissa chutney
150g Boursin
150g Cream cheese
6 Smoked ham slices
Cornicabra Extra Virgin Olive Oil – to cook

Instructions

Rose Harissa Dip

Combine all of the dip ingredients and mix well, adjust seasoning if necessary.

Rose Harissa Chutney

Place the chutney ingredients into a blender and pulse until the apricots and almonds are approximately 0.5cm in size.

Stuffing

Pre heat oven to 175C.
Combine the Boursin and cream cheese in a bowl, add 300g of the chutney and mix (keeping some chutney to the side for dressing later).
Butterfly the chicken breast, season lightly with salt and ground white pepper.
Divide the cheese and chutney mix among the 6 slices of ham, roll into a cigar shape.
Place a piece of smoked ham cigars inside each chicken breast.
In a medium hot pan, fry the chicken until golden brown. Place the chicken into the oven until cooked through, about 8-10 minutes.
Leave to rest under foil for 5 minutes.
Dress the plate with the harissa dip and chutney, slice the chicken and add it to the plate. Finish with fennel fronds.