Italian Stuffed Chicken
Savor the delicious flavors of juicy chicken breasts stuffed with a creamy, herb-infused cheese filling and topped with ripe tomatoes. This easy-to-make dish boasts a golden, savory exterior and a burst of Mediterranean tastes in every bite. Perfect for a simple weeknight dinner or a special occasion with loved ones.
— Constant Cookbook
Ingredients
- 2 tbsp chopped olives or sundried tomatoes - whatever you've got
- 1 garlic clove , crushed
- ½ tsp dried mixed herbs
- 200g tub full-fat soft cheese
- 4 plump boneless, skinless chicken breasts
- 4 ripe tomatoes , sliced
- olive oil , for drizzling
Instructions
- Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 332 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 37 grams protein
- Sodium Content: 1.17 milligram of sodium
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