As flavourful as skinless free-range chicken breast is, it’s still skinless chicken breast and needs a little fat to make it worth eating. What better way to get that than with some pork sausage? While it was cooking, I realized I should have saved the chicken skin to wrap around the stuffed breast for some crispiness. I’ll leave that for you to try.
If you want to learn to properly tie the chicken, rather than holding it together with toothpicks, check this out.
Time: 45 minutes
4 large free-range boneless skinless chicken breasts (approx 400g each)
10g kosher salt
2g fresh-ground black pepper
400g pork sausage – casing discarded
100g spinach – chopped (previously frozen and drained is fine)
60g canned diced pimentos
Preheat oven to 200C.
Place the chicken breasts on a cutting board, cover the top with cling wrap and pound with a meat mallet or cast pan until 1cm or less thick.
Turn the breast rough side up and sprinkle evenly with the salt and pepper.
Make a line of sausage, spinach and pimento lengthwise down the centre of each breast.
Carefully roll the chicken to contain the stuffing and either tie or use toothpicks to hold it together seam-side-down on a baking sheet.
Bake, basting a time or two with the sausage fat that leaks out, until internal temperature reaches 71C. Remove from oven and let stand for five minutes before serving.