There is nothing better than an easy, tasty recipe, to prepare on a busy weekday evening. We have been developing a few recipes in our test kitchen and just love the stuffed crispy chicken breast. The breasts are bone in with skin on and remain succulent with a lovely crispy skin.
Stuffed Crispy chicken breasts stuffed with Creme Fraiche and fresh basil leaves
4 Large chicken breasts (bone in, skin on)
Olive or coconut oil
4- 8 Fresh Basil Leaves
8 T Creme Fraiche
Preheat oven to 180 degrees Celsius. Prepare chicken breasts by rubbing olive oil into the skin. Season with Himalayan pink salt (the more the better, as this will give the chicken a crisp skin) and pepper. Loosen skin from breast, only on one side, which will form a pocket for the stuffing. Spoon 2 Tablespoons of creme fraiche into the breast and top with one or 2 basil leaves, close the pocket, pockets should remain closed as creme fraiche is normally quite sticky. top the breasts with a slice or 2 of cheddar cheese and a sprinkling of desiccated coconut. Bake at 180 degrees C for 25 minutes. Serve with a green salad or a selection of roasted vegetables.