Mustard Pear Stuffed Chicken Breast
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Step 1: Preheat a fan-forced oven to 200 °C.
Step 2: Place the mustard pears, butter, and parsley into a mixing bowl and combine well.
Step 3: 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. Rub excess butter from your fingers over the top of the skin.
Step 4: Place a medium non-stick pan over high heat, pour in the olive oil, allow to warm, and then place the breast, skin side down, into the pan and gently fry until skin is golden brown, about 4 minutes, then quickly turn over and fry for a minute.
Step 5: Transfer to a baking tray, skin side up, and place into the preheated oven to bake for 15 minutes. Remove from oven, drizzle with a dash of verjuice and allow to rest for 10 minutes. Then carve into large slices and serve with any tray juices and with garden greens or bitter salad leaves.
800g (2 x 400g) large free range chicken breast, skin on
60ml 1/4 cup Dried Mustard Pears
1/4 cup unsalted butter
2 tbspn flat leaf parsley chopped
To season sea salt
60ml 3 tbspn Extra Virgin Olive Oil for frying
A drizzle verjuice