• 2 large Chicken breast doubles
  • failsafe oil


  • 3 Tbsp ground raw cashews
  • 1 pear, peeled, cored and diced smallish
  • 2 shallots, finely sliced
  • 1 Tbsp maple syrup
  • 1/4 cup crumbs
  • 1 tsp salt
  • few sprigs parsley


  • 1 Tbsp Maple syrup
  • 1 tsp whiskey (optional)
  • 1 tsp failsafe oil
  • 1/4 tsp salt

All tied up


Don’t worry about being neat, just make sure it is tight.


  1. Preheat oven to 180°C and lightly oil a roasting tray.
  2. Leave the cartilage that joins the breasts intact, but trim any other sinew or excess fat from the chicken.
  3. Mix all the stuffing ingredients together in a bowl.
  4. Lay out the breasts rough side up and spread one half of the first one with about a third of the stuffing. Lay the second piece so half of it covers the stuffing of the first. It’s best if you do it with the thicker part covering the thinner of the first (“top and tailed”) so it is not really thick at one end once it is rolled.
  5. Spread all of the second breast double with the remaining stuffing and then roll carefully so the cross section is like two interlocking “C’s”.
  6. Tie it tightly with kitchen string and place into roasting dish.
  7. Push any bits of stuffing that have fallen out back into the end of it.
  8. Mix the glaze ingredients together and brush some over the chicken.
  9. Bake for one and a half hours (or until cooked through – depends on the chicken size). Take it out at intervals and brush with more glaze.
  10. When ready remove from oven and rest for 10 minutes, then remove string and slice.

Ready to be sliced

Recipe and photos by Failsafe Foodie
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