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Stuffing to Prep:

  • 250g boerewors
  • Streaky bacon 100 g
  • Garlic 10 g
  • Celery 45 g
  • Cranberries 55 g
  • Orange zest 5 g

Stuffing to Cook:

Chicken to Prep:

Chicken to Cook:

  1. Stuffing to Prep:

    • Preheat the oven to 180ºC.
    • Remove the boerewors casing.
    • Cook and roughly chop the streaky bacon.
    • Crush the garlic.
    • Finely chop the Robertsons Thyme.
    • Finely slice the celery.
    • Roughly chop the cranberries.
    • Zest the orange.
  2. Stuffing to Cook:

    • Make up the Knorr Mash Flakes as per the packaging instructions.
    • Make up the Knorr Chicken Stock Granules as per the packaging instructions.
    • Mix together all the stuffing ingredients until well-combined.
  3. Chicken to Prep:

    • Cut a pocket into one side of each chicken breast, big enough to hold the stuffing (without cutting all the way through).
    • Fill the pockets with the stuffing (place any leftover stuffing in a heatproof container to bake alongside the chicken breasts). Use a few toothpicks to close the pockets.
    • Mix together the Robertsons Chicken Spice and oil, and rub all over the chicken breasts.
  4. Chicken to Cook:

    • Place the chicken breasts in a baking tray and onto a roasting rack. Cook for ±30 minutes or until the stuffing is cooked and the chicken breasts are golden brown.
    • Remove the cooked chicken breasts from the baking tray. Remove all the toothpicks used to close all the pockets.

    DEMI-GLACE

    • Add the pan juices from the baking tray into a saucepan.
    • Mix together the Knorr Demi-Glace Sauce and water. Add to the saucepan and cook for 5 minutes.

  5. To Serve:

    • Cut the stuffed chicken breasts into slices or in half. Place the baked aromatic sweet-chilli butternut crackers alongside the sliced chicken, and pour the gravy over the chicken.

  6. Top Tip:

    • You can substitute the boerewors with pork or beef sausage.

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