Maggie Beer's Mustard Pear Stuffed Chicken Breast
Serves 4 – Recipe sourced from maggiebeer.com.au
800g (2 x 400gram) large free range chicken breast, skin on
¼ cup dried mustard pears (if you cannot find these substitute with ¼ cup dried pears and 2 teaspoons of dijon mustard)
¼ cup unsalted butter
2 tablespoons flat leaf parsley chopped
sea salt to season
3 tablespoons extra virgin olive oil for frying
Preheat a fan forced oven to 200°C. Place the mustard pears, butter and parsley into a mixing bowl and combine well.
To stuff the breast, gently place your finger between the skin and the flesh to create a pocket, divide the pear mixture in half, then using your fingers or a teaspoon, stuff the mixture under the skin. Repeat with the second breast, then season well with a good pinch of salt.
Place a medium non-stick pan over a high heat, pour in the olive oil, then place the breast, skin side down, into the pan and fry for 5 minutes or until golden brown.
Transfer to a baking tray and place into the preheated oven to bake for 15 minutes. Remove from oven and allow to rest for 8 minutes, then carve into large slices and serve with garden greens or bitter salad leaves and a glass of Pfeiffer Mataro.