“Only the chicken breast main has to be finished after your guests arrive, everything else can be prepped in advance,” says caterer Chanel Inggs of In Good Taste ([email protected])about her delicious menu



For the red pepper cream sauce:

  • 4 red peppers
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 500ml cream
  • salt and pepper

For the stuffed chicken breasts:

  • 6 chicken breast fillets
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 200g prosciutto, chopped
  • 100g asparagus
  • 200g chicken sausage-meat
  • 100g roasted walnuts, chopped
  • 1 cup breadcrumbs
  • olive oil, for frying


To make the red pepper cream sauce:
1. Roast the red peppers in the oven, or hold them directly over a gas flame on the stove, until the skins are blackened. Wrap the peppers tightly in plastic wrap and allow them to sweat. Wash off the black skin, remove the seeds and chop.
2. Fry the onion and garlic in a saucepan until soft. Add the red peppers and the cream and cook until reduced and thickened.
3. Blend the sauce until smooth and season to taste. Cool and refrigerate until needed.
4. Warm the sauce through before serving.

To make the stuffed chicken breasts:
1. Place the chicken breasts on a chopping board, covering each one in plastic wrap and flatten them gently with a rolling pin.
2. Fry the onion and garlic until soft. Add the prosciutto and fry until crispy.
3. Blanch the asparagus in hot water for 4 minutes. Drain and cut the spears in half.
4. Mix the cooked onion mixture, chicken sausage-meat, asparagus, chopped walnuts and breadcrumbs together to form a soft stuffing.
5. Place some stuffing onto each flattened chicken breast and roll it in up into a log shape. Wrap each one tightly in foil (or plastic wrap if you prefer) so that it retains its shape. Cook in boiling water for 15 minutes. Remove from the water and allow to cool.
6. To prepare the stuffed chicken breasts for serving: preheat the oven to 180°C and unwrap the stuffed chicken breasts. Heat the olive oil in a frying pan and fry the stuffed breasts until golden brown on all sides. Transfer to a roasting tray and heat in the oven for 10 minutes.
7. To serve, carve each chicken breast into 8 thin slices, place onto a warmed plate with the sauce and garnish as preferred.

Cook’s notes: The red pepper sauce can be prepared a day in advance. The chicken breasts can be prepared up to step 5, the day before serving. Try other stuffing ideas like apricot and cashew nut, caramelised onion and brie or spinach, feta and peppers.

This recipe serves 6.