A Recipe From Across the Pond – Baked Stuffed Chicken Breast

A Recipe From Across the Pond – Roast Stuffed Chicken Breast

By Chef Paul Watters

I grew up in Belfast, Northern Ireland, and looking back, it really amazes me to say that I have been involved in the Chef’s industry for nearly 30 years now. Cooking has always been the biggest passion of mine, and having discovered it at the age of 16 I’ve never really considered any other professional path for myself.
Needless to say, I have been incredibly fortunate to have worked in most desirable places such as the Savoy in London and Sydney Opera House in Australia. It’s also a true gift to be able to have gathered so much irreplaceable knowledge and precious experience during these years, since being a Chef also allowed me to travel the world, discover new exciting cultures and meet a whole bunch of fantastic individuals.Therefore I sincerely hope that you will get to appreciate the food and all the aspects connected to it the way I do.



250g chestnut mushrooms (cut up small)

400g baby spinach

200g cream cheese


Chicken filets x4

200g prosciutto ham

Black pepper to season


Celeriac and potato mash 

1 celeriac (cut into bite size chunks)

8 large potatoes (cut into bite size chunks)

2 tablespoons of butter

4 tablespoons of semi skimmed milk

1/2 Handful of chopped flat leaf parsley

Salt and white pepper to taste



400g asparagus

400g baby carrots

400g tender stem broccoli



1 small onion diced

1 clove of garlic crushed

1 tablespoon of tomato puree

1 1/2 pints of chicken stock

2 sprigs of garlic picked




First of all preheat the oven to 180.Then move onto the stuffing this can be also done the day before to save time. In a large pan fry off the spinach in a little oil and water and season with salt and pepper. Allow to wilt and withdraw from the frying pan into a small bowl.

Bring pack to the heat add a knob of butter and a little oil to fry the mushrooms season with salt and pepper. Cook for 2 – 3 minutes and allow to cool.


For the chicken cut down the middle and butterfly and gently pat out, Smear 2 tablespoons of cream cheese to each filet. Add 2 tablespoons of spinach and mushrooms at the start of the chicken. Place 3 rasher of prosciutto ham on a board or large plate and roll(chefs tip add 3 cocktail sticks into the chicken top middle bottom this will help keep its shape)


Once completed heat a large pan add a drizzle of oil to the pan add the chicken season with black pepper cook for 5 minutes each side and transfer to a oven proof dish and cook for a further 10.


The Gravy

In the same frying pan add diced onion and garlic and rosemary and tomato puree add chicken stock bring to the boil and thicken with preferred gravy mix



In a sauce pan bring 1 pint of salted water to the boil add carrot and cook for 3 mins, add broccoli and cook for a further 2 minutes, add asparagus and cook for a further 2 minutes strain bring back to the heat to keep warm. Once the potatoes are cooked add a little milk and butter and for extra colour add the chopped parsley.


The chicken will be ready when everything else is and it will leak some juice add to the gravy for extra flavour. Transfer to a chopping board and allow to rest for a few minutes.

The Presentation


Add the mash onto the plate. Arrange the vegetables on the plate. Slice the chicken to your liking and place on top of the mash drizzle the gravy as required and garnish with some picked parsley and fresh rosemary Enjoy Simple tasty healthy by PW

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