If you love roast chicken dinners but want to be slightly more adventurous, this apple-stuffed roast chicken with cider and pea sauce recipe is for you!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
For the chicken
4 skinless chicken breast fillets, cut along the sides to make pockets
100g feta, crumbled
80g butter, cubed
1 Pink Lady apple, cored and sliced
8–10 sage leaves
Salt and cracked black pepper
For the sauce
50g butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tbsp flour
400 ml chicken stock
200 ml cider
1 cup frozen peas

METHOD
For the chicken
1. Preheat oven to 200°C.
2. Spread open the chicken breasts and fill with the feta, butter, apple and sage. Season. Close the breasts over the stuffing and secure (either tie with string or pin with toothpicks).
3. Bake for 18–20 minutes, until golden and cooked through.
For the sauce
1. Melt the butter in a pot over medium heat and fry the onion for 10 minutes, until soft. Add the garlic and cook for another 2 minutes.
2. Stir in the flour, then the stock and cider. Bring to a simmer and cook for 10–15 minutes, until reduced and thickened. Stir in the peas and cook for 5 minutes.
3. Remove the string or toothpicks, slice the chicken, spoon the sauce over and serve.

For another basic recipe with a bit of a twist, try our avo sushi cake!

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