Maggie Beer's Mustard Pear Stuffed Chicken Breast with pear and parsnip mash


Serves 4



Mustard Pear Stuffed Chicken Breast

800g (2 x 400g) large free range chicken breast, skin on

1/4 cup Dried Mustard Pears

1/4 cup unsalted butter

2 Tbsp flat leaf parsley, chopped

Sea salt to season

3 Tbsp Extra Virgin Olive Oil for frying


Pear and Parsnip Mash

6 large parsnips, peeled

2 ripe pears, cored and cut into chunks

2 Tbsp Verjuice

80 g unsalted butter

Seas salt flakes and freshly ground black pepper to season



Pre-heat the oven to 180C.

For the Mustard Pear Stuffed Chicken Breast

Preheat a fan forced oven to 200C

Place the mustard pears, butter and parsley into a mixing bowl and combine well.

To stuff the breast, gently place your finger between the skin and the flesh to create a pocket, divide the pear mixture in half, then using your fingers or a teaspoon, stuff the mixture under the skin. Repeat with the second breast, then season well with a good pinch of salt.

Place a medium non-stick pan over a high heat, pour in the olive oil, then place the breast, skin side down, into the pan and fry for 5 minutes or until golden brown.

Transfer to a baking tray and place into the preheated oven to bake for 15 minutes. Remove from oven and allow to rest for 8 minutes, then carve into large slices and serve with garden greens or bitter salad leaves.

For the Pear and Parsnip Mash

Dip the cut pears into verjuice to stop them oxidizing and set aside.

Place the parsnips into a cold water and place over high heat, boil them until soft, drain and mash with lots of butter.

Mix through the pears, season to taste.

Serve warm

RecipesMinhky Le