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Peel back the chicken skin without removing and lay 1 large sage leaf and 2 slices of truffle then reposition the skin.

Roast and chop macadamia nuts.

When cool mix nuts with little butter and chiffonade sage leaf then pipe onto a slice of truffle and wrap it into a little parcel.  Chill for 5 minutes. Stuff parcel into centre of chicken breast.  Let it infuse in the fridge overnight.

Season skin with sea salt and then sear skin side down and then roast in oven for 10-12 minutes until just cooked.

Remove chicken from pan add more macadamia nuts and a knob of butter, season to taste and serve.

Optional but to make it extra extravagent add a slice of truffle to serve. 

Recipe kindly provided by Perigord Truffles of Tasmania