Between 1979 and 1981 between university and travelling I spent a few months on and off waitressing in the newly opened Woods Restaurant in Bath . It quickly became one of Bath’s go to restaurants and local celebrities like Peter Gabriel were regular visitors. Its still going today and still fun by the lovely David and Claude. I must pop in and say hello one day!. While I was working there the chef was a woman called Sharon and this is one of her dishes that always impressed.
Ingredients
For the marinade:
- 1/4 pint white wine
- a large tot anis or pernod
- Juice of a large lemon
- 1 tbsp oil
- black peppercorns crushed
- a pinch dill
For the stuffing:
- 3 oz cream cheese
- 12 peeled prawns
- a pinch chopped parsley
- a pinch fennel seeds
Servings:
Instructions
- Mix the marinade ingredients together. Marinate the chicken breasts for at least 24 hours. Remove the breasts and reserve the marinade.
- Beat together the stuffing ingredients and stuff the breasts. Bake in a medium hot oven for about 25 minutes.
- Remove the chicken breasts from the pan and deglaze the pan with the reserved marinade. Reduce slightly then pour over the chicken before serving.
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