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Lemon and Garlic Chicken Breasts with Oat Stuffing

Serves 4

Ingredients

4 chicken breasts
50g (2oz) White’s Speedicook Porridge Oats
1 shallot, peeled & finely chopped
1 stick of celery, finely chopped
1 tablespoon olive oil
2 cloves of garlic, peeled & crushed
Zest of 1/2 lemon, finely grated
4 tablespoons fresh parsley, chopped
1 egg, lightly beaten
Salt & pepper

Method

Toast the oat flakes in a heavy non-stick frying pan for 3-4 minutes, stirring constantly. Remove & set aside. Gently cook the shallot and celery in the oil for 5 minutes. Add the garlic and cook for a further minute. Tip into a bowl and stir in the oats, lemon zest, parsley, egg, salt & pepper. Slice about two-thirds through each chicken breast horizontally to make a pocket. Spoon in the stuffing then secure each breast with a thin wooden skewer. Roast at 200º C/ 400º F/gas mark 6 for 25 minutes until cooked through. Serve with wild long grain rice, green beans & sautéed mushrooms.

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