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Walnut stuffed chicken breast

Serves   2
Prep time: 15 mins
Cooking time: 40 mins

The stuffing of pear, walnuts and basil adds a fresh flavour and crunch to this versatile roast chicken breast.





  • 70g Tasti Walnuts Halves
  • 1 pear, peeled and cored
  • 1 red onion, peeled and ¼’d
  • 1/3 c oregano leaves
  • 2 oranges, zest and juice
  • 500g Chicken Breast
  • 4 parsnips, peeled
  • 500g Greater Good Baby Carrots
  • 2 tablespoons honey (melted)
  • Asparagus to serve
  • ALSO NEED: oil, salt and pepper, butter


  1. Heat the oven to 180ºC
  2. In a kitchen whizz pulse the walnuts, pear, red onion, oregano and orange zest until like breadcrumbs.
  3. Using small sharp knife cut a 2-inch-long slit horizontally into 1 side of each chicken breast.
  4. Move knife back and forth to form a pocket.
  5. Put walnut stuffing into each pocket and season the chicken.
  6. Place the chicken onto a roasting dish. Put any leftover stuffing under the chicken breasts.
  7. Add 100ml of water to the dish and drizzle some oil over the top.
  8. Bake for 30- 40 minutes, or until the chicken is cooked.
  9. In a large bowl mix the orange juice, 1 tbs oil and honey.
  10. Cut the parsnips and the carrots in half lengthways.
  11. Add them to the orange honey dressing and mix well.
  12. Season with salt and pepper and add to the chicken in the oven.
  13. About 10 minutes before the end check the oven. If any vegetables are cooked, remove and keep warm.
  14. Add the asparagus to the oven at this time, drizzled with some olive oil.
  15. Serve the chicken with some stuffing on top, the roasted vegetables and the asparagus.

And more:

  • This meal can be made the day before and served cold.
  • Make a little more of the orange dressing to serve on the roasted vegetables as a salad.
  • When in season include fennel bulb. Roast with the carrots and parsnips (as in photo).