Jul 13 2026
Restaurants›The Five Fishermen›Pan-roasted Stuffed Chicken Recipe

Pan-roasted Stuffed Chicken Recipe

Inspired by The Five Fishermen
Time1h 30m
Serves4

Stuffed with cranberries and spiced pecans • butternut squash purée • crispy pork belly • roasted brussels sprouts and parsnips

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Ingredients

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Stuffed Chicken

Butternut Squash Purée

Crispy Pork Belly

Roasted Brussels Sprouts and Parsnips

Method

Stuffed Chicken Preparation

  1. 1

    Prepare the Stuffing

    In a bowl, combine the dried cranberries, spiced pecans, cream cheese, minced garlic, salt, and black pepper. Mix well.

  2. 2

    Stuff the Chicken

    Make a pocket in each chicken breast and fill it with the cranberry-pecan mixture. Secure with toothpicks if necessary.

  3. 3

    Sear the Chicken

    Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 4-5 minutes per side.

  4. 4

    Roast the Chicken

    Transfer the chicken to a preheated oven at 375°F (190°C) and roast for 20-25 minutes until cooked through.

Butternut Squash Purée Preparation

  1. 5

    Cook the Squash

    Peel and cube the butternut squash. Boil in water until tender, about 15-20 minutes.

  2. 6

    Blend the Purée

    Drain the squash and blend it with butter, salt, and heavy cream until smooth. Adjust seasoning to taste.

Crispy Pork Belly Preparation

  1. 7

    Prepare the Pork Belly

    Season the pork belly with salt and black pepper. Score the skin and rub with olive oil.

  2. 8

    Cook the Pork Belly

    Place the pork belly in a roasting pan and cook at 400°F (200°C) for 30-40 minutes until crispy, flipping halfway through.

Roasted Brussels Sprouts and Parsnips Preparation

  1. 9

    Prepare the Vegetables

    Trim the brussels sprouts and cut the parsnips into sticks. Toss with olive oil, salt, and black pepper.

  2. 10

    Roast the Vegetables

    Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until tender and caramelized.

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