Stuffing crumbed roast chicken

Name: Stuffing crumbed roast chicken
Cook time: 25 min
Yield: 4

with potato roasties and gravy

Ready in around 25 mins

RECIPE FACT:

It is not known when stuffing was first used. The earliest documented evidence is the Roman cookbook, Apicius De Re Coquinaria.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake. Boil the kettle.
1. TO COOK THE ROAST POTATOES & VEGGIES:

Line an oven tray with baking paper. Cut the cauliflower into small bite sized florets and place on to one side of the tray. Empty the pack of carrot and parsnip chips on top. On the other side empty the pack of steamed potatoes. Drizzle both with olive oil and season with salt and pepper. Cook in preheated oven for 20 mins.
2. TO COOK THE STUFFING CRUMBED ROAST CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways then place onto an oven tray lined with baking paper and season with salt and pepper. Divide the stuffing crumb between breasts, then drizzle with olive oil, then cook in the preheated oven for 18-20 mins.
3. TO COOK THE PEAS & HEAT THE CHICKEN GRAVY:

Pour the boiling water from the kettle into a pot over a high heat and add salt. When boiling add the peas and cook for 1-2 mins. Drain into a colander then place into a serving dish. Using the pot from the peas add the chicken gravy then bring to a simmer over a medium heat. Once simmering remove the saucepan of gravy from the heat.
TO SERVE:

Divide roast potatoes and veggies between plates. Top with stuffing crumbed roast chicken. Spoon over some chicken gravy, serving the remaining on the side.