This is one of several recipes for Stuffed Chicken Breasts I made for our Restaurant 'Watney's' in Allora,Queensland, Australia, about 20 years ago. A very tasty dish and our most popular

CHICKEN KENT (Stuffed Chicken Breasts with Fresh Cherry Sauce)

2 whole boned Chicken Breasts (skinned) but with the 1st wing bone left.
I used to use a small whole fresh Chicken cut in half.
Use both breasts for this dish.
Use the thighs and legs for 2 Chicken Marylands.
All bones, skin and off cuts were used to make stock or gravy - nothing was wasted.

Ingredients

2 flattened skinned and boned Chicken Breasts
2 T Cream Cheese
2 T chopped sauted almonds
2 T chopped shallots (using 50/50 of white and green parts)
Breadcrumbs to coat
SAUCE
1 Cup (about 150gms) fresh cherries
1 T castor sugar
Seasoning to taste

---

Procedure

COMBINE :-
CREAM CHEESE, ALMONDS & SHALLOTS.

MAKE INTO 2 'SAUSAGES' TO FILL THE CHICKEN BREASTS.   (If too dry add a little white wine. If too soft add a little oat bran).

PLACE EACH STUFFING 'SAUSAGE' ON A FLATTENED CHICKEN BREAST AND  WRAP BREAST MEAT AROUND USING BREADCRUMBS TO COAT.

FRY IN A 50/50 OLIVE OIL/BUTTER MIX ABOUT 4 MINS FOR ONE SIDE AND 3 MINS FOR THE OTHER.

FOR SAUCE
PIT THE CHERRIES & ADD SUGAR. COOK 2-3 MINS UNTIL HOT
POUR OVER CHICKEN PORTIONS

SERVE WITH VEGETABLES OR RICE

T = Tablespoon
t  = teaspoon