Chicken breasts with grape and pecan stuffing

  • serves 6
  • Easy

Do something different with chicken and try this roast chicken breast with red grape, pecan and orange zest stuffing. The dish is finished with a drizzle of orange juice and lemon wedges.



  • chicken supremes or breast fillets with skin on 6
  • onion 1 small, finely chopped
  • butter
  • fresh breadcrumbs 2 tbsp
  • seedless red grapes 18, quartered
  • pecans 12, roughly chopped
  • orange 1, zested and juiced
  • tarragon chopped to make 2 tbsp
  • lemon 1, cut into wedges to serve


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Make a sideways cut into each supreme or breast so you can fold the top half back like a book.

    Bat each side out slightly with a rolling pin to make the meat a bit thinner.

  • Step 2

    Fry the onion in a little butter until soft then stir in the breadcrumbs, grapes, pecans, orange zest and tarragon and season.

    Divide the stuffing between the chicken breasts and fold the skin side of the chicken back over the filling. Smear a little butter over the skin and move carefully to a shallow roasting tin (a deep one will steam rather than roast them).

  • Step 3

    Roast for 15 minutes or until the chicken is cooked through and the skin crisp and golden. Drizzle with orange juice and serve with juices from the tin and lemon wedges.

Nutritional Information

  • Kcals 303
  • Carbs 7.6g
  • Protein 33.6g
  • Fat 15.6g
  • Salt 0.68g
  • Saturates 4g
  • Fibre 1.1g