Food

Mini Chicken Roasts

A great alternative to a normal roast, these mini roasts are easy to make and the pine nuts stuffing is extremely tasty.
Richard Whitbread
6
15M
40M
55M

Ingredients

Method

1.

Preheat oven to 180°C (160°C fan forced). Line a baking tray with baking paper. Spray a non-stick pan with olive oil and heat. Cook onion and garlic for 2-3 min. Stir through breadcrumbs, herbs, lemon zest and pine nuts. Season to taste with salt and pepper.

2.

Lay chicken thigh fillets out flat and divide the stuffing mixture between them. Fold the fillets over to enclose and secure each one with a toothpick. Place onto the lined baking tray.

3.

Spray the fillets with olive oil and season well with salt and pepper. Bake for 25-30 min, or until golden brown and cooked, basting with pan juices halfway through. Serve with gravy, roast potatoes and steamed baby carrots and beans. Garnish with fresh thyme sprigs.

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