hi I’m Georgie from Jamie’s view team
and I’m going to teach you how to start
the chicken breast here I’ve got a
lovely little filling I’ve made with
sun-dried tomatoes and feta chopped
herbs and lots of garlic
and I’ve got four chicken breasts still
with the skin on I’m just going to get a
large frying pan and put it on a high
heat before we start medium-high heat
and that can get nice and hot for when
we actually put our chickens on to cook
so first turn the chickens skin side
down and then what we’re gonna do is
we’re going to cut pockets into the
chickens lovely filling so get a small
knife and just insert a little the edge
and don’t worry about being really
really forceful you always trying to
generally ease it away and you want to
open you want a little pocket there so
you can open it like a book so just keep
making a decision like that and open it
up they say then get a tablespoon of
your mixture and push it into the
chicken
but please do fold it back over flatten
it like that and keep going use all your
chicken breasts
gently ease away with your fingers
again same again I’m just get to use
your hands stuff it in the it’s all
gonna get in at end of the day stepwise
you make a bit of a mess that’s fine
just rub it in the chicken and close it
up as much as you can put that to the
side
pinch sort of it other side the chicken
as you cut it to keep it from slipping
away
I’m going stuff it like a pack close the
skin over the top smooth it down and
last one so the rest of your mixture
until she can rest and same again
just fold over and close it up now that
done my chicken breasts I’m just gonna
get some olive oil and put a couple of
lugs into this hot pan you want the pan
to be really nice and searing hot so
that when you put the in the chicken and
skin side down it Crispin’s up straight
away so okay your chicken breasts then
very carefully use some tongs one of
these you don’t lose that filling same
again what a really nice big pan to do
this they don’t overlap at all
last one
here I’ve got some greaseproof paper
that I’ve just run under coalsack make
sure it’s nice and damp and squeeze it
out and come with it I’m gonna put this
at the top of my chicken personally
keeping some of the moisture so it means
that the skin can still stay nice and
crisp and they keep that on there for
about five minutes and then i’ma turn
the breasts over finish cooking for a
further five minutes and there you have
it stuffed chicken
and I’m going to teach you how to start
the chicken breast here I’ve got a
lovely little filling I’ve made with
sun-dried tomatoes and feta chopped
herbs and lots of garlic
and I’ve got four chicken breasts still
with the skin on I’m just going to get a
large frying pan and put it on a high
heat before we start medium-high heat
and that can get nice and hot for when
we actually put our chickens on to cook
so first turn the chickens skin side
down and then what we’re gonna do is
we’re going to cut pockets into the
chickens lovely filling so get a small
knife and just insert a little the edge
and don’t worry about being really
really forceful you always trying to
generally ease it away and you want to
open you want a little pocket there so
you can open it like a book so just keep
making a decision like that and open it
up they say then get a tablespoon of
your mixture and push it into the
chicken
but please do fold it back over flatten
it like that and keep going use all your
chicken breasts
gently ease away with your fingers
again same again I’m just get to use
your hands stuff it in the it’s all
gonna get in at end of the day stepwise
you make a bit of a mess that’s fine
just rub it in the chicken and close it
up as much as you can put that to the
side
pinch sort of it other side the chicken
as you cut it to keep it from slipping
away
I’m going stuff it like a pack close the
skin over the top smooth it down and
last one so the rest of your mixture
until she can rest and same again
just fold over and close it up now that
done my chicken breasts I’m just gonna
get some olive oil and put a couple of
lugs into this hot pan you want the pan
to be really nice and searing hot so
that when you put the in the chicken and
skin side down it Crispin’s up straight
away so okay your chicken breasts then
very carefully use some tongs one of
these you don’t lose that filling same
again what a really nice big pan to do
this they don’t overlap at all
last one
here I’ve got some greaseproof paper
that I’ve just run under coalsack make
sure it’s nice and damp and squeeze it
out and come with it I’m gonna put this
at the top of my chicken personally
keeping some of the moisture so it means
that the skin can still stay nice and
crisp and they keep that on there for
about five minutes and then i’ma turn
the breasts over finish cooking for a
further five minutes and there you have
it stuffed chicken
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