Heat the oven to 180`c. Make a sideways cut into each chicken breast so you can fold the top half back like a book. Bat each side out slightly with a rolling pin to make the meat a bit thinner. To make the stuffing, fry the onion in a little butter until soft then stir in the breadcrumbs, grapes, pecans, orange zest and tarragon and season well with salt and pepper. Divide the stuffing between the chicken breasts and fold the skin side of the chicken back over the filling. Smear a little butter over the skin and move carefully into a pan and sear on both sides. Transfer to a shallow roasting tin, drizzle over the orange juice and roast for 15 minutes or until the chicken is cooked through and the skin crisp and golden. Drizzle with the juices in the pan and serve with orange wedges and a crisp salad.

Serves 2

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