00:00:07and I’m going to teach you how to start
00:00:08the chicken breast here I’ve got a
00:00:11lovely little filling I’ve made with
00:00:12sun-dried tomatoes and feta chopped
00:00:14herbs and lots of garlic
00:00:16and I’ve got four chicken breasts still
00:00:18with the skin on I’m just going to get a
00:00:21large frying pan and put it on a high
00:00:23heat before we start medium-high heat
00:00:25and that can get nice and hot for when
00:00:27we actually put our chickens on to cook
00:00:29so first turn the chickens skin side
00:00:32down and then what we’re gonna do is
00:00:36we’re going to cut pockets into the
00:00:39chickens lovely filling so get a small
00:00:42knife and just insert a little the edge
00:00:46and don’t worry about being really
00:00:48really forceful you always trying to
00:00:51generally ease it away and you want to
00:00:55open you want a little pocket there so
00:00:57you can open it like a book so just keep
00:01:01making a decision like that and open it
00:01:06up they say then get a tablespoon of
00:01:11your mixture and push it into the
00:01:16chicken
00:01:22but please do fold it back over flatten
00:01:26it like that and keep going use all your
00:01:31chicken breasts
00:01:38gently ease away with your fingers
00:01:56again same again I’m just get to use
00:02:01your hands stuff it in the it’s all
00:02:07gonna get in at end of the day stepwise
00:02:10you make a bit of a mess that’s fine
00:02:11just rub it in the chicken and close it
00:02:15up as much as you can put that to the
00:02:18side
00:02:25pinch sort of it other side the chicken
00:02:28as you cut it to keep it from slipping
00:02:30away
00:02:45I’m going stuff it like a pack close the
00:02:48skin over the top smooth it down and
00:02:53last one so the rest of your mixture
00:03:09until she can rest and same again
00:03:12just fold over and close it up now that
00:03:20done my chicken breasts I’m just gonna
00:03:21get some olive oil and put a couple of
00:03:23lugs into this hot pan you want the pan
00:03:26to be really nice and searing hot so
00:03:28that when you put the in the chicken and
00:03:30skin side down it Crispin’s up straight
00:03:32away so okay your chicken breasts then
00:03:35very carefully use some tongs one of
00:03:38these you don’t lose that filling same
00:03:48again what a really nice big pan to do
00:03:52this they don’t overlap at all
00:04:02last one
00:04:07here I’ve got some greaseproof paper
00:04:09that I’ve just run under coalsack make
00:04:12sure it’s nice and damp and squeeze it
00:04:14out and come with it I’m gonna put this
00:04:16at the top of my chicken personally
00:04:21keeping some of the moisture so it means
00:04:24that the skin can still stay nice and
00:04:25crisp and they keep that on there for
00:04:27about five minutes and then i’ma turn
00:04:30the breasts over finish cooking for a
00:04:32further five minutes and there you have
00:04:33it stuffed chicken
”