Golden chicken breast stuffed with a Moroccan-inspired cheese, dried fruit and nut filling.
Fry onion lightly in oil for 5 minutes, then add the garlic and cook for a further minute. Do not allow it to burn. Tip into a bowl.
Finely chop the nuts and sultanas, then add them to the bowl along with the harissa paste, fresh herbs, and a little of the black pepper, and stir well.
Add diced PUCK White Cheese and stir again.
Loosen the chicken skin. Stuff the mixture between the flesh and skin of the chicken, smoothing the skin back over the stuffing.
Season the chicken all over with salt and pepper. Place on a baking tray and bake at 170°C for 20 minutes.
Top with PUCK Shredded Mozzarella Cheese and bake for a further 15 minutes until cheese is golden and melted. Check that the meat is well done, before serving.
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