Stuffed Chicken Breast & a White Chocolate Sponge
In 2018 my friend and I created a tray bake savoury dish as inspiration for Christmas 2018. The idea was to retain the key Christmas vegetables whilst cooking the chicken differently. The dessert was also not forgotten and we created a tasty vanilla sponge loaf topped with white chocolate and fresh strawberries.
Ingredients:
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SAVOURY CHICKEN TRAY
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3 chicken fresh breast fillets
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1 box of paxo sage and onion stuffing
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500g/1 bag of parsnips
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1kg/1 bag of carrots
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1kg of potatoes
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300g/1 bag of brussels sprouts
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Vegetable oil​
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500ml water (for the stuffing mix)
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Spices: maggi cubes, chilli powder, mixed herbs, garlic granules, black pepper and table salt.
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Accompaniments: cranberry sauce or gravy
Ingredients:
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VANILLA WHITE CHOCOLATE SPONGE CAKE
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175g self-raising flour
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50g plain flour
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4 medium eggs
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175g caster sugar
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225g butter
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50g light brown sugar
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x2 100g blocks of white chocolate
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300g fresh strawberries
A sneak preview, enjoy the trailer:
Step by Step recipe guide
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Make a horizontal incision in the chicken breast, creating a pocket​ throughout the breast.
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Wash and chop the carrots and potatoes. Wash and trim but do not cut the parsnips or brussels sprouts.
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Boil approximately 200g of the potatoes until soft.​ Then mash and set aside.
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Add the box of stuffing into a mixing bowl and gradually add boiled hot water into the bowl and mix until well combined. Then, add the mashed potato and mix together. Allow to cool for 15 minutes.
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Season the chicken breast with salt, mixed herbs, garlic granules and chilli powder and then fill the chicken breast with the stuffing potato mix.
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To a bowl, add the parsnips, remaining potatoes and brussels sprouts and season with spices.
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To a baking pan or tray, add the chicken breast and all the seasoned vegetables. Drizzle 1/4 cup of vegetable oil in the tray and place in the oven to roast for 40 minutes at a medium heat/gas mark 6.
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For the cake, weigh the butter and sugar first and cream together in a mixing bowl. Use a stand mixer or hand held mixer to combine well for ease.
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Add the eggs and mix together. Then, sieve the flour into the bowl and mix for 3-5 minutes until a smooth batter is formed.
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Next, grease and/or line a cake tin with greaseproof paper and pour the cake mix into the tin and bake for 45 minutes to 1 hour. Keep the temperature at a medium heat and hike up the temperate for the remaining 20 minutes to avoid burning.
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Break up the white chocolate and melt it in the microwave or in a sauce pan at a low heat for some minutes. Mix into a melted thin sauce. Once the cake has cooled for 30 minutes, add the chocolate sauce and sliced strawberries on top.
Note: allow 2 hours for the entire preparation and cooking.