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Currant, pinenut and lemon chicken

  • 10
Currant, pinenut and lemon chicken

The flavours of the currant and lemon stuffing mingle well with the prosciutto. The chicken can be prepared in advance and cooked in the oven or in as lidded barbecue.


  • 3 70 gram packets pinenuts, toasted
  • ¾ cup chopped fresh parsley
  • grated rind of 4-6 lemons
  • 1 tsp salt
  • 125 grams butter, softened
  • 10 boneless chicken breasts, skin on
  • 10 slices prosciutto and streaky bacon (optional)


  1. Mix together the pinenuts, currants, parsley and grated lemon rind. Season with salt and pepper and bind together with the softened butter.
  2. Cut a pocket in the thickest side of the chicken breast. Divide the filling evenly among the chicken breasts. Wrap each chicken in prosciutto or streaky bacon if using and secure with toothpicks if necessary. If not using the prosciutto, secure the pocket opening with toothpicks.
  3. Roast the chicken breasts on a rack above a roasting dish at 200°C for 30-35 minutes until the chicken is golden and the juices run clear. Serve warm with any juices collected in the base of the roasting dish, poured over the chicken.

Barbecue Instructions

  1. Secure the prosciutto or bacon with a toothpick. Place the chicken on a well-oiled preheated hot plate. Lower the lid and cook over a medium-low temperature for about 30minutes, turning only occasionally. Keep the temperature low to avoid burning the prosciutto. If the chicken does begin to brown to quickly, transfer to the oven to complete the cooking time.

Cooks Tips

If you are ordering the chicken breasts from your local butcher, ask him (or her) to trim the breast fillets and cut the pocket for you ready for the stuffing. It will save you time and effort.

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