Spicy Tabasco® Cheese Stuffed Chicken Served with a Tangy Herb Salsa
Enjoy a taste of the Coronation Festival with this succulent recipe from Gary Evans, Tabasco®’s chef, who cooked this very dish for guests in Buckingham Palace.
Prep Time 30min
Cooking time 15/20 min
For the chicken
100g cream cheese
50g cheddar cheese grated
1 teaspoon finely chopped spring onion
3 teaspoons Tabasco® brand Pepper Sauce
1⁄4 teaspoon dried thyme
1 teaspoon paprika
2 chicken breasts skin (bone in and skin on)
1 tablespoon butter
Salt and pepper
For the herb salsa
50ml extra virgin olive oil
1 teaspoon chopped flat leaf parsley
1 teaspoon chopped mint leaves
1 teaspoon chopped Coriander
1 teaspoon finely chopped red onion
20ml red wine vinegar
1 garlic clove crushed
2 teaspoons Tabasco® brand Green Pepper Sauce
Salt and black pepper
300 g Baby new potatoes
Pre heat the oven to 190 Degrees Celsius.
Mix all salsa ingredients and set aside to infuse. (This is best done in advance or the day before).
Mix the cream cheese, cheddar, spring onion, 2 teaspoons of the Tabasco® , thyme and paprika together
to make a cream mixture.
Using a sharp knife cut down the middle of the chicken breast, bone deep and almost end to end but not quite.
Fill the incision with the cheese mixture and place on an ovenproof tray,
Blend the remaining Tabasco® with the butter and brush over the Chicken skin.
Cook in the oven for 15/20 minutes or until the chicken is cooked through.
Once cooked serve with crushed baby new potatoes drizzled with the herb salsa.
Recipe Courtesy: www.foodmatters.co.uk