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New Zealand Lamb and Feijoa Stuffed Chicken Breast
Succulent chicken breasts filled with a savory mixture of minced lamb, sweet and tart feijoas, and aromatic herbs, baked to golden perfection.
ð§ ææ
- 4 large Chicken breasts(boneless, skinless)
- 250 g Minced lamb
- 3 ripe Feijoas(scooped out flesh)
- 50 g Breadcrumbs(panko or fresh)
- 2 tbsp Fresh parsley(finely chopped)
- 1 tbsp Fresh mint(finely chopped)
- 1 clove Garlic(minced)
- 1 medium Egg(beaten)
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F).
ð¡ ããã®ã³ã: Ensure the oven is at the correct temperature for even cooking. - 2
Carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
â±ïž 5 minutes - 3
In a medium bowl, combine the minced lamb, feijoa flesh, breadcrumbs, chopped parsley, chopped mint, minced garlic, beaten egg, salt, and pepper. Mix well to form a stuffing.
â±ïž 10 minutes - 4
Stuff the lamb and feijoa mixture evenly into the pockets of the chicken breasts. Secure with toothpicks if necessary.
â±ïž 5 minutes - 5
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
â±ïž 6 minutes - 6
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the stuffing is heated.
â±ïž 25 minutes - 7
Remove from oven and let the chicken rest for 5 minutes before serving. Remove toothpicks before serving.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âIf feijoas are not in season, you can substitute with a mix of finely chopped apple and pear.
- âEnsure the chicken is cooked to an internal temperature of 74°C (165°F).
- âDon't overstuff the chicken breasts, as the filling may spill out during cooking.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of chili flakes to the stuffing for a touch of heat.
- Serve with a side of roasted root vegetables or a fresh green salad.