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Lamb and Feijoa Stuffed Chicken Breast
A unique New Zealand-inspired dish featuring tender chicken breasts stuffed with a savory-sweet mixture of ground lamb, tart feijoas, and aromatic herbs, pan-seared and then baked to perfection. The feijoa provides a distinctive fruity tang that complements the richness of the lamb and chicken.
đ§ Ingredienser
- 4 large, boneless, skinless Chicken breasts(Butterflied for stuffing)
- 200 g Ground lamb
- 2 medium, ripe Feijoas(peeled, finely diced)
- 1 small Shallot(finely minced)
- 1 tbsp Fresh rosemary(finely chopped)
- 1 tsp Fresh thyme(finely chopped)
- 2 tbsp Olive oil
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 8 thin Bacon rashers(optional, for wrapping)
đšâđł Instruktioner
- 1
Preheat oven to 180°C (350°F).
đĄ Proffstips: Ensure oven is fully preheated before placing chicken inside. - 2
In a bowl, combine the ground lamb, diced feijoas, minced shallot, chopped rosemary, thyme, 1 tbsp olive oil, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
đĄ Proffstips: Do not overmix the lamb mixture. - 3
Butterfly the chicken breasts by cutting them horizontally almost in half, creating a pocket. Be careful not to cut all the way through.
đĄ Proffstips: Alternatively, make a deep slit into the thickest part of each breast. - 4
Spoon the lamb and feijoa mixture evenly into the pocket of each chicken breast. Close the chicken breast to enclose the filling.
đĄ Proffstips: If not using bacon, secure the chicken breast with toothpicks to keep the filling inside. - 5
Heat the remaining 1 tbsp of 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 minutesđĄ Proffstips: Ensure the skillet is hot before adding the chicken for a good sear. - 6
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
â±ïž 30 minutesđĄ Proffstips: Cooking time may vary depending on the thickness of the chicken breasts. - 7
Remove from oven, let rest for 5-10 minutes before slicing and serving.
â±ïž 10 minutes
đĄ Proffstips
- âFeijoas can be substituted with tart apples or cranberries if unavailable.
- âFor a richer flavor, add a tablespoon of Dijon mustard to the lamb filling.
- âServe with a side of roasted kumara or a fresh green salad.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of chopped walnuts or pine nuts to the filling for added texture.
- Incorporate a pinch of chili flakes into the filling for a touch of heat.
- Instead of stuffing, pound the chicken breasts thin and layer the lamb and feijoa mixture on top before rolling them up.