| Chicken Breasts with Cottage Cheese, Mushroom, Nut and Sage Stuffing |
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| SERVES 6 INGREDIENTS: 45 ml butter 1 small onion, finely chopped 125 g brown mushrooms, coarsely chopped 50 g pine kernels or pecan nuts, chopped 15 ml freshly chopped sage Grated zest of half a lemon Salt and freshly ground black pepper to taste 1 x 250 g tub LANCEWOOD chunky low fat cottage cheese 6 chicken breasts, with skin but deboned Extra butter Coarse salt and freshly ground black pepper to taste Juice of half a lemon Sage leaves Extra pine kernels or pecan nuts |
METHOD: Heat the butter and sauté the onion, mushrooms, pine kernels and sage until soft and golden. Add the lemon zest and seasoning to taste. Mix well with the cottage cheese. Divide into 6. Loosen the skin on the chicken breasts in the middle and cut a slit into each breast. Stuff with some stuffing in both slit and under the skin. Pack tightly in a baking dish. Dot with more butter, sprinkle with coarse salt, freshly ground black pepper and drizzle with lemon juice. Bake in a preheated oven at 180°C for 30 – 45 minutes until golden. Heat some butter in a pan and fry the sage leaves until crispy. Spoon butter and leaves over breasts and garnish with pine kernels or pecan nuts. Serve with wilted spinach and steamed green beans. |
