Why Butchers Stuff Chicken Breast with Sausage 🍗

Stuffed Chicken Breast with Pork, Sage and Seasoning

Ingredients

• Chicken breast(s), quantity not specified
• 540 g minced pork mixture, described as enough for two people
• Pennine pork seasoning
• Fresh sage
• Bacon, mentioned as a wrap, but no quantity or wrapping method is specified

Method

1. Separate the chicken breast by cutting straight down to the bone. Remove the skin and any excess pieces.
2. Flatten the breast with a butcher’s beating hammer so it can hold the filling.
3. Combine the minced pork with Pennine pork seasoning and fresh sage.
4. Fill the chicken breast and secure it with butcher’s twine.
5. Bake in an oven at 180°C for 50 minutes. No preheating instruction is given.
6. Rest for 15 minutes, then remove the twine.

Equipment and Tips

• Equipment: Knife, beating hammer, oven, baking dish and butcher’s twine.
• Flatten the chicken before filling it.
• Pork and sage are highlighted as a traditional British flavour pairing.
• Serve after resting; no specific plating suggestion is given.

Presenter/channel: Nigel Lewis References mentioned: Chicken from Sussex, the presenter’s grandfather’s award-winning mince, and Pennine pork seasoning.