Roast Chicken Breasts With Almond Stuffing

• 4 -6 chicken breasts (filleted but not skinned)
• 4 ounces ground almonds
• 3 tablespoons milk
• 1 ounce breakfast oats, soaked in the milk until soft
• 14 cup butter, softened
• 14 teaspoon ground ginger
• 1 teaspoon freshly grated ginger
• salt
• fresh ground pepper

1. For the Stuffing: Mix all the ingredients in a bowl and place in the fridge,covered,until firm.
2. Place stuffing under the loosened skin of the chicken breasts.
3. Roast in a shallow pan for between 15 to 20 mins (depends on size of breasts used) at 400F (200C).
4. Remove from pan and keep warm.
5. Add a little stock or water to pan juices and reduce,stirring,over high heat to make a gravy.
6. NB I sometimes add 1Tbls red currant jelly to the pan juices to enrich the gravy and add taste.

chicken breasts, ground almonds, milk, oats, butter, ground ginger, freshly grated ginger, salt, fresh ground pepper

Taken from www.food.com/recipe/roast-chicken-breasts-with-almond-stuffing-20933 (may not work)