Stuffed Chicken Breast with Celeriac Purée

STUFFING:--
2 chicken thighs
75 g plain yoghurt
2 tbsp chopped celery
CHICKEN:--
300 g celeriac, peeled & chopped
½ tsp SIDS CRAZY LEMON
3 tbsp yoghurt
4 chicken breast fillets
1 tbsp rice bran oil
1 tbsp mango chutney
2½ tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
500 ml chicken stock
20 g butter
2 tbsp diced carrot
2 tbsp diced onion
2 tbsp diced celery
2 tbsp diced apple
SIDS SALT & PEPPER to season

STUFFING: Remove skin from the thighs and scrape the meat from the bones, keeping the bones. Weigh 200 g of meat and yoghurt then blitz to a paste. Transfer to a bowl, add celery and season with SIDS CRAZY LEMON. Mix then set aside.
Add celariac to a pan of boiling salted water and simmer for 20 minutes until tender then drain. Blitz in the food processor with the yoghurt, season to taste and keep warm.
Preheat oven to 190oC.
Cut a slit in each chicken breast, about ⅔ of the way through and spoon in the stuffing, without overfilling. Heat the oil in a pan and slightly brown the chicken breasts. Add the thigh bones to the pan and bake in the oven for 10 minutes. Remove breasts, set aside and keep warm. Pour off the fat from the pan then add the chutney & SIDS LOW SUGAR RASPBERRY VINEGAR then cook on ring until syrupy. Add stock and cook 10 minutes until reduced by ⅓. Season to taste with SIDS SALT & PEPPER then set aside.
Melt butter in a pan and cook the carrot, onion & celery for 5 minutes until softened but not coloured. Add the apple and cook for 2 minutes.
Spoon vegetables onto plates and top with the chicken breasts & sauce. Serve with the celeriac purée.