• TO DRINK: The Burgundian character of Bouchard Finlayson Sans Barrique Chardonnay is a perfect match for the chicken.

    Chicken breasts stuffed with grapes and hazelnuts

    Serves: 4
    Cooking Time: 40 mins


    • 50g hazelnuts, coarsely chopped
    • 50g pecan nuts, coarsely chopped
    • 125ml (½ cup) red grapes, chopped
    • 125ml (½ cup) Parmesan, freshly grated
    • 40ml butter
    • salt and freshly ground black pepper, to taste
    • 8 chicken breasts
    • baby spinach, to serve



    Preheat the oven to 180°C.


    Mix the nuts, grapes, cheese, butter, salt and pepper in a bowl.


    Separate the skin from the meat of the chicken. Divide the grape mixture between the breasts and carefully stuff the mixture under the skin. Season well.


    Put the breasts in a baking dish and bake until the skin is brown and crispy, about 30 minutes. Slice the breasts and serve hot on a bed of baby spinach.