You will need:
- 2 chicken breasts , skin on
- 1 small truffle , thinly sliced
- some sage leaves
- 4 garlic cloves , skin on
- some salt and pepper
- 4 tbsp vegetable oil
Step 1:
Set the oven to 220ºC (425ºF/ gas mark 7)
Step 2:
Carefully separate the skin from the meat in the middle part of the chicken breast. Put a few slices of truffles in between followed by 2 sage leaves. Place the skin back in place and repeat with the other breast. Season the skin side with salt. Turn it over...and season the other side with salt and with pepper. Then set aside.
Step 3:
Heat the frying pan over a medium-high heat. Add the oil and allow to heat up. Place the breasts into the frying pan, skin side down, making sure that the tenderloin is sitting on the top of the breast, not to the side. This will help to keep the meat moist. Let them fry until they just begin to turn golden brown. You can check this by looking at them underneath. Add the garlic to the pan.
Step 4:
Place the pan into the oven and let the breasts cook for about 10 minutes. After this time, lift the tenderloin, to check how close the chicken is to being done. If it is almost cooked through, turn it to the other side. Bake for another 3 minutes then remove the pan from the oven. Leave the breasts in the pan to rest for another 2 minutes, then take them out.
Step 5:
Your chicken breasts are now ready! Serve with some potato puree or any other type of potato and drizzle over some of the cooking liquor and garlic. It would also go well with some crisp, sautéed vegetables.
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