This is a lovely dish for a special occasion & takes a little effort but it is definitely worth it! Nuts can be expensive but a large bag of walnuts have many uses so will be a great addition to your store cupboard.
Serve 2 approx £1.41 per serving
Prep time 1hr 30 mins (includes chilling time) Cooking time 25 mins
2 chicken breasts
1 small onion, finely chopped
1 1/2tsp dried sage
salt & pepper
Heat the oven to 140 Fan/160C/Gas 3 & put the walnuts on a baking tray. Place them in the oven for 10 minutes then set aside to cool.
Heat 1tbsp of oil over medium heat & cook the onion for 5 minutes then add the sage, stir then cook until the onion is soft & translucent. Remove from the heat & set aside to cool.
To prepare the chicken lay a sheet of cling film on to a chopping board & place one of the chicken breasts on top. Lay another sheet of cling film on top.
Using a rolling pin bash the chicken out to an even thickness (about 1cm).
Repeat with the other chicken breast then set aside while you make the filling.
Take the cooled walnuts & onion & place in a food processor or mini chopper & blitz until you have a spreadable but still slightly chunky texture.
Lay a sheet of foil on your worktop & place one of the flattened chicken breasts on top. Spread half of the sage & walnut mixture on to the chicken leaving about 1cm around the edge.
Carefully roll up the chicken & wrap the roll as tightly as you can in the foil. Twist the ends so it looks like a Christmas cracker. Pop them in the fridge to chill for about an hour (or until you need them).
Pre-heat the oven to 180Fan/200C/Gas 6 & remove the chicken from the fridge to allow it to come up to room temperature.
Put the wrapped chicken into a baking dish or tin & place in the oven for 10 minutes.
After 10minutes open up the foil & place back in the oven for 15 minutes.
Once cooked, remove the chicken from the oven & allow it to rest for 5 minutes before slicing & serving.
Serve with your favourite vegetable &/or potato side dish.