Navigation Menu

Sage & Hazelnut Stuffed Chicken Breast

Segment: Sage & Hazelnut Stuffed Chicken Breast
Episode: S3E7
Presenter: Stuart Laws
Air Date: 22nd December 2019

Watch Stuart turn the most popular cut of meat - chicken breast - from simple to sensational.


For the cauliflower puree:

  • ½ cauliflower
  • 100gm butter
  • 1 large onion
  • garlic
  • 1 cup cream

For the sage and hazelnut stuffing:

  • 100gm butter
  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • 1 cup roasted hazelnuts
  • 2 slices torn up bread
  • Small bunch of sage, finely chopped
  • 1 lemon
  • 1 egg
  • 1 apple

To finalise the dish:

  • Chicken breast
  • Salt to taste
  • Red grapes
  • Shallots
  • White wine
  • A knob of butter



For the cauliflower puree:

  • Roughly chop the cauliflower.
  • Slice the onions and sweat in butter in a pan until translucent. Add the garlic.
  • Add the cauliflower and stir through.
  • Allow to sweat for 10 minutes.
  • Add the cream.
  • Reduce the cream and puree.

For the stuffing:

  • Melt some butter in a pan and then add the sliced onions.
  • Cook until a bit brown, then add the garlic and sage and put aside.
  • Put the chopped sage, butter, 2 slices of old bread and hazelnuts in a food processor. Blitz.
  • Add some lemon zest and grated apple to add moisture to the stuffing.
  • Add the mix of onion, garlic and sage previously cooked in butter. Blitz again.
  • Season the stuffing with salt and 1 egg, then blitz again in the food processor. Take it out to cool down: that’s your seasoning done!

Prepare and cook the chicken breast:

  • Butterfly the chicken breast, slice it down and then press it on both sides so you end up with a larger, flatter piece of chicken which will be easy to roll.
  • Season the chicken with some salt, then add the filling and fold the breast over.
  • Tie it up with some butcher’s twine. It’s now ready to go in a pan and then be finished off in the oven for about 15-20 min at 180-200 degrees. Once ready, take it out of the oven and rest for 5 minutes while you prepare the sauce.

To finalise the dish:

  • Make a sauce by tossing some shallots in the same pan where you cooked the chicken breast so the meat juice will provide extra flavour. Add some WA grapes to the pan but don’t cook them for too long.
  • Deglaze with some white wine.
  • Add a big knob of butter to create a rich and creamy sauce.
  • Cut off the chicken trussing and slice the meat.
  • Place the cauliflower puree on the plate, then add the chicken on top together with the sautéed shallots and grapes.
  • Serve immediately