• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Halve, peel and finely chop the shallot.

• Place a pan over medium-high heat with a knob of butter.
• When hot, add the shallot, half a sachet of dried thyme (per 2P) and half the garlic.
• Fry for 4-5 mins, then transfer to a bowl. Reserve the pan to use later.
• Add the breadcrumbs and 100ml water (per 2P) to the bowl.
• Mix well and season to taste with salt and pepper.

• Cut a pocket horizontally in the chicken breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Spoon the stuffing into the pocket. Season the outside of the chicken with salt and pepper. Drizzle with oil.
• Place the stuffed breasts onto a lined baking tray.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Trim the parsnip and halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
• Trim the Brussels sprouts and halve through the root.
• Place the veg next to the chicken. Season with remaining garlic, salt, pepper and a drizzle of oil. Spread out in a single layer.
• Roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Bash or roughly chop the hazelnuts.
• Return the now empty pan to medium-high heat with a knob of butter.
• Once hot, pour in the demi-glace and allow to warm through.
• Add a splash of water to loosen the sauce if necessary.

• Divide the stuffed chicken between plates and drizzle over the demi-glace sauce.
• Serve the roasted parsnips and sprouts on the side.
• Scatter the hazelnuts over the top.