Chicken Breasts Stuffed With Redclaw


Ideas for stuffing

1. Basil, diced redclaw, cream, salt, pepper.

2. Diced capsicum, bacon, mushrooms, spring onions, redclaw – all lightly sweated in garlic butter then bound with cream and dash of lemon juice.

  1. Slit chicken breast and open up flat.
  2. Place a generous amount of filling on chicken breast and roll up into a cylinder.
  3. Oil aluminium foil.
  4. Roll cylinder up in the foil and twist both ends.
  5. Refrigerate.
  6. Cook 15 -20 minutes in a moderately hot oven.
  7. To serve: Cut each roll into slices and serve with sauce of choice, garnished with wedges of lemon and sprigs of basil or parsley.


There are two sauces you can use for this dish.


A packet of Lawry’s Hollandaise sauce

Finely dice capsicum, shallots, mushrooms, bacon (about 3 tbsp. of each)

About 10 Redclaw (or what you can spare) finely diced

2 heaped tbsp. margarine

3 boiled eggs

3 dessert spoon grated parmesan

Squeeze lemon juice

1 cup milk


  1. Melt margarine in a small saucepan and gently sweat capsicum, shallots, mushroom and bacon.
  2. Add the sauce powder and cup of milk.
  3. Add redclaw, chopped eggs, parmesan and squeeze of lemon juice.
  4. Heat gently. (Cream may be added if desired).



About 200g mushrooms thinly sliced

4 shallots  

1/3 cup brandy

1/3 cup chicken stock

1/3 cup thickened cream

About 10 redclaw finely chopped

Squeeze lemon juice

Salt and pepper to taste

1 tsp. minced garlic


  1. Sweat mushrooms, garlic and shallots in butter.
  2. Stir in brandy, stock and cream.
  3. Bring to boil and simmer uncovered until the sauce begins to thicken.
  4. Add redclaw, lemon juice and seasoning.

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