Chicken Breasts stuffed with Broccoli and Walnuts: Stuffing the chicken

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 4 chicken breasts, skinned and boned salt and freshly ground black pepper
  • 12 g butter
  • ½


Place the breasts smooth-side down on a cutting board. Lift off the slender fillets and place them between two sheets of clingfilm. Flatten them with a heavy knife until they are at least twice as wide.

With a small sharp knife make a pocket in the middle of the breast by cutting into the fat end, along the long axis, with the knife nearly horizontal. There must be room for 2 heaped tbs