Stuffed Chicken Breasts with Butternut and Plums

Stuffed Chicken Breasts with Butternut and Plums.

Ingredients:

• 500 grams Chicken breast ( or turkey)
• Salt
• Olive oil or ghee
• 1 small onion, chopped
• 1/2 cup chopped butternut
• 2 large plums, ( or 5 figs)
• 2 gloves garlic
• 1 cup baby spinach
• 1 tablespoon dried sage
• 1/4 teaspoon black pepper
• cooking twine ( or string)

Method:

• Heat a pan over medium heat, add oil. Add onions and cook for 2 minutes or until soft.
• Add cubes butternut, 2 tablespoons of water and cover. Cook for about 10 minutes until soft. Remove lid and add diced plums, garlic, spinach, salt, sage and pepper. Cook for another 3-4 minutes. Set aside to cool.
• Cut a pocket into the chicken. Season both sides with salt and pepper.
• Stuff each pocket with the butternut mix. Secure with twine or string.
• Place any left over squash mix into an oven bowl
• Sear each breast in a hot pan, turn occasionally
• Place the stuffed breasts onto the butternut leftovers and cover with foil. Bake in a pre heated oven ( 180′) for 25 minutes, or until cooked through.
• Allow to cool slightly before removing string.