Cook the onions in a pan of boiling water for five minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into a food processor.
2
Step 2
Add the breadcrumbs, butter, egg yolk, nutmeg and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
3
Step 3
Divide the mix into 10 equal amounts and roll into balls. Place on a greaseproof baking tray ready to bake.
4
Step 4
Place the parsnips and potatoes in a bowl along with half of the vegetable oil and tumble and then place on a baking tray.
5
Step 5
In the same bowl, add the chicken bouillon and chicken breasts and tumble to coat. Lay the chicken onto a lined baking tray along with the stuffing balls.
6
Step 6
Bake both the chicken and roasted vegetables in a preheated oven to 180°C/350F/Gas Mark 4 and bake for 20 minutes, or until the chicken reaches a core temperature of at least 75°C or above.
7
Step 7
Place carrots in a pan of water and boil until cooked.
8
Step 8
To make the gravy, heat 225ml of water in a pan. In a separate bowl mix the gravy powder with 75ml cold water to form a smooth paste.
9
Step 9
Whisk the paste and the chicken bouillon into the boiling water and simmer for 3-4 minutes.
10
Step 10
Serve one chicken breast and one stuffing ball per person, with the vegetables, potatoes and gravy.