Halloween Recipe – Chicken Breasts with Barm Brack Stuffing, Marmalade Butter, Crispy Prosciutto and Roasted Pumpkin.

While everyone is busy carving pumpkins and frantically gathering the last minute Halloween costumes and decorations our chefs have developed this delicious Halloween inspired recipe!
Have you ever tried Barmbrack (or Bairín breac as Gaeilge!)? It is a traditional Irish fruitcake popular at Halloween, often containing a ring – if you were lucky to find it you would be married within the year! So it was only fitting that we created a tasty Barm Brack stuffing in this recipe.

For great insights and concept development for seasonal holiday product development, get in touch with the Culinary Food Group team, we can create fantastic culinary stocks, sauces, flavoured butters and crumbs!

Ingredients

4 Chicken Breasts on the bone, skin removed

4 Slices Prosciutto

4 Orange Slices

For the Stuffing

500g Barm Brack

½ tsp Ground Cinnamon

¼ tsp Ground Cloves

½ tsp Ground Allspice

50g Unsalted Butter

5g Sea Salt

1g Coarse Black Pepper

5g Flat Leaf Parsley, finely chopped

For the Butter

200g Salted Butter

80g Marmalade (with peel)

20g Cointreau

For the Pumpkin

750g Pumpkin, peeled and sliced into crescents

½ tsp Ground Nutmeg

10g Fresh Sage, chopped

50g Olive Oil

5g Sea Salt

1g Coarse Black Pepper

Method

To make the butter, whip all the ingredients together (easiest in a blender), wrap into a sausage shape in cling film and chill for an hour.

To make the stuffing add all the ingredients into a blender and pulse until combined. Place into a bowl, cover with cling film and chill for an hour, this will make it easier to spoon into the chicken.

Pre heat the oven to 180C. Sprinkle the nutmeg, salt & pepper over the pumpkin and spread on a baking tray.

For the chicken, cut a slit into the top, almost all the way through. Cut a matching slit into the prosciutto and set aside. Open the slit and pack two tablespoons of the stuffing into each breast before draping the prosciutto over, leaving the stuffing exposed. Slice four discs of the butter and place one on each breast, half over the stuffing and an orange slice over each disc.

Put into the oven along with the pumpkin for 35mins or until it reaches a core temperature of 72C. Halfway through the cooking remove the chicken and carefully tilt the tray in order to baste the breasts with the melted butter. When the pumpkin is cooked toss in the olive oil and sage.

Serve alongside the pumpkin with some boiled baby potatoes and more of the marmalade butter.