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Full English Breakfast

Hi, this recipe is my own and serves one, but can easily be scaled up for more! I have previously made an Easy full english and a Vegan full english , if you want to have a look at those too.  This was much faster to make than I had anticipated and everything came together at the just right time, which is always a bit of a worry with having so many pans on the go at once (and things under the grill too!). You can change up how you cook the egg (I did scrambled) but some other options are poached, boiled, fried or even baked eggs (think Shakshuka-style).  Traditionally, you may also have fried bread, fried or grilled tomatoes and black pudding, so feel free to add those too. And, is usually served with a nice cup of tea. Enjoy! Hazel  Dietary Info: -Unsuitable for Vegans {Use my vegan full english recipe and add vegan sausages to it, if desired.} -Unsuitable for Vegetarians {See above.} -Contains Dairy {Use a dairy-free butter or spread.} -Contains Gluten {Use a gluten-free bread for
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Stuffed Chicken Breasts

This is a delicious recipe from the 'Quick and Easy Dairy Cookbook' and I made it with my dad. It was fairly simple but we did have some spare filling. If you also end up with spare filling, you can just cook it on the side as if it were stuffing ,like with a roast dinner. My sister doesn't like the stuffing so she just had the chicken,parma ham and sauce which is also very nice (apparently).Also, we used walnuts instead of hazelnuts, cheddar cheese instead of parmesan and no nutmeg and it was still scrumptious. It is very yummy with rice and vegetables on the side but I am sure it would taste good with other things as well.

Dietary info:
-Contains Dairy
-Contains Nuts
-Gluten Free
-Not suitable for vegetarians/vegans


Prep:10mins
Cook:25mins               
508 Kcal per portion of chicken
Serves:4 humans



Ingredients:
- Chicken Breasts, 5 small, skinned
- Whipping Cream, 1 tbsp
- Parmesan Cheese, grated, 1 tbsp
- Hazelnuts, *toasted and chopped, 2-3 tbsp
- Sun-Dried Tomatoes, 50g (2oz), drained
- Parma ham, 8 slices
- Salt and Pepper (black pepper)
For the sauce:
- Flour, 1 tsp
- Whipping Cream, 200ml (7 fl oz)
- Nutmeg, grated
- Hazelnuts, *toasted and chopped, 1 tbsp

Method:
1:Preheat the oven to 180℃/350℉/Gas 5/160℃ fan. Take one of the  chicken breasts, chop it roughly and put into a food processor.Add the cream, Parmesan, hazelnuts and sun-dried tomatoes and blend.Season well.
2:Lay the remaining chicken breasts on the work surface ad open them out, slicing them open if need be (I had too) to make a wide flat surface.
3:Take the chicken mince and form into 4 sausage-like shapes.Lay these along the middle of each breast and wrap the meat around to enclose the filling.Wrap each chicken breast in 2 slices of Parma ham to enclose completely and arrange on a baking sheet (if you have spare stuffing also make a cuboid/any other 3D shape of it and put it on the sheet as well).Bake in the oven for 25 mins.
4:To make the sauce, whisk the flour into the cream in a saucepan and heat slowly, whisking constantly until thickened (this may take a while). Season with salt and pepper and nutmeg. Add the hazelnuts.
5:Slice the chicken rolls thickly and fan out the meat on warm plates(we used normal out-of-the-cupboard plates so they were cold but they still work).Pour some sauce over the chicken and serve with whatever you fancy.

*To toast the hazelnuts, put them on a baking tray in a hot oven for about 5 mins.Take them out and allow to cool a little before rubbing off the skins.


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