HECK Pork Rasher Stuffed Chicken

35 Minutes | Easy

HECK Pork Rasher Stuffed Chicken

Serves 2



2 HECK pork rashers

2 chicken breasts

1 tbsp cajun seasoning

30g grated mozzarella

500g potatoes

40g butter

100ml double cream



  1. Preheat the oven to 180°c.
  2. Coat each chicken breast in the cajun seasoning, then slice the chicken breasts lengthways to make a butterfly shape.
  3. Place a pork rasher into the centre, followed by the mozzarella cheese. Fold back over so the filling is in the centre and place onto a baking tray.
  4. Cook in a preheated oven fro 25-30 minutes.
  5. Meanwhile, peel the potatoes and place in a saucepan of water. Bring to the boil and cook until a table knife slides in easily (around 15 minutes).
  6. Drain the potatoes and leave to steam dry. Add back into the pan with the butter and cream. Season well and mash until smooth.
  7. Serve the stuffed chicken breast on top of the creamy mash.