Roast chicken with sage-stuffed peaches
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- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
Andreas Trottmasndorff
Ingredients
4 skinless, bone-in chicken breasts
1 tbsp butter, at room temperature
2 tsp honey
2 tsp Dijon mustard
1 tsp ground cumin
1 tsp paprika
4 ripe peaches
3 tbsp butter, at room temperature
1/2 tsp dried sage leaves
1/2 tsp poultry seasoning
1 cup store-bought plain croutons
1 green onion, sliced
Instructions
Preheat oven to 375F (190C). Discard skin from chicken, if necessary. Place chicken in an 8-inch (2-L) baking dish or a dish just large enough to hold it in a single layer. In a small bowl, stir 1 tbsp (15 mL) butter with honey, Dijon, cumin and paprika. Rub all over chicken. Roast, uncovered, in centre of preheated oven, 20 minutes.
Meanwhile, cut peaches in half and discard pits. Using a spoon, scoop out and discard a little of the flesh, creating a small hollow. Place peaches in a pie plate. In a medium bowl, stir 3 tbsp (45 mL) butter with sage and poultry seasoning. Microwave on medium-high until melted, 1 minute. Add croutons and onion. Toss to evenly mix. Mound into peaches.
When chicken has roasted 20 minutes, baste with any pan juices. Place pie plate with peaches beside chicken and roast until stuffing is crusty, peaches are hot and chicken feels springy when pressed, 20 to 25 more minutes. Lovely with rice and beans.
Nutrition (per serving)
Calories 336, Protein 32.7g, Carbohydrates 18.9g, Fat 14.5g, Fibre 2.6g, Sodium 274mg.
Sounds fancy ? but this dish is easily assembled on a weeknight, yet elegant enough for entertaining.