Author: 
Long marinating is the secret to the success of this recipe. It is essential to allow the chicken flavours to fully develop. Start preparing this dish a day in advance.
SERVES 4
4 boneless chicken breasts (approx. 175 g/6 oz each),
MARINADE
2/3 cup/ISO ml/1/4 pt white wine
1/4 cup/60 ml/4 tbsp Pernod
juice of 1 large lemon
15 ml/1 tbsp olive oil
5 ml/1 tsp crushed black peppercorns
pinch dill weed
pinch sea salt
STUFFING
1/2 cup/125 g/4 oz low fat cream cheese
12 peeled prawns (shrimp), chopped
5 ml/1 tsp chopped parsley
2.5 ml/ 1/2 tsp fennel seeds
salt and freshly ground black pepper
GARNISH
sprigs fresh fennel or dill
Oven temperature: 190 r/375 °F/Gas 5
Directions:
- Lay the chicken breasts in a shallow dish. Pour over the marinade ingredients. Cover and chill for 24 hours.
- Remove chicken breasts and reserve the marinade.
- Beat together the stuffing ingredients. Make a deep incision in the side of each chicken breast, and spoon the stuffing mixture into the pocket. Secure the edges with a cocktail stick. Transfer to a shallow roasting dish.
- Cook for 25 minutes or until the chicken is tender. Carefully remove and discard the chicken skin and cocktail sticks. Transfer the chicken to a warm serving plate.
- Deglaze the juices in the roasting dish with the reserved marinade. Place over a high heat and boil the marinade until it has reduced slightly. Check seasoning. Pour over the chicken.
- Garnish with sprigs of fresh dill or fennel, and accompany with fresh garden vegetables.
Posted in