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Chicken Breasts stuffed with Olives, Sage and Walnuts

Servings: 4


  • 4 organic free range chicken breasts – skinless
  • 150g kalamata olives
  • 1 garlic clove
  • Handful fresh sage leaves
  • 100g walnut halves
  • 4tsp mild/medium olive oil
  • Freshly ground black pepper


  1. Preheat the oven to 180c/fan 160c/gas mark 4.
  2. Rub oil over the base of roasting tin.
  3. Cut a slit in the side of each chicken breast to create a pocket.
  4. Blend/finely chop and mix together – olives, garlic, sage, walnuts and oil until smooth.
  5. Stuff each chicken breast & put into the roasting tin.
  6. Cook for 20-25 mins or until meat juices run clear.
  7. Sprinkle with black pepper before serving.

Allergens: Nuts

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