Stuffed Chicken Breast
This Stuffed Chicken Breast recipe is a super easy weeknight meal but also impressive enough to impress guests.
Servings: 2 servings
Calories: 226kcal
Ingredients
- 300 g chicken breasts
- 6 sun-dried tomatoes
- 60 g spinach roughly chopped
- 30 g soft goats cheese
- 1 garlic clove crushed
- 2 tablespoon fresh basil
Herb crust (optional)
- 4 tablespoon panko breadcrumbs
- 2 tablespoon chopped parsley (or any herb you like)
- 1 lemon (zest only)
Instructions
- Preheat your oven to 220°C/420°F/Gas 7. Slice off some goat cheese and finely chop the spinach and sun-dried tomatoes.
- Trim off any fat or gristly bits from the chicken breasts and then cut a deep pocket in each one. Add the cheese, spinach, garlic, basil and tomatoes to the pocket in the chicken and then close it up.
- (optional) Make the crust by mixing 4 tablespoon panko (or normal) breadcrumbs, 2 tablespoon chopped parsley and the zest of a lemon. Sprinkle on top of the chicken breasts.
- Put the chicken breasts in the oven for 25-30 minutes until cooked through.
Video
Notes
- Be careful not to cut all the way through the chicken. You want to just make a pocket to stuff it.
- If a lot of the mixture leaks out of the chicken when it is cooked, just leave it to cool a little bit and then stuff it back in.
- You can make these up and then freeze them before cooking. Make sure to defrost thoroughly before cooking.
- Leftovers are good sliced up and served on a salad.
- Make them a little more indulgent by wrapping them in bacon before cooking.
- You could wrap these in bacon or Parma ham and it would keep everything more secure, but obviously it the changes the nutritional information.
Nutrition
Serving: 1stuffed breast | Calories: 226kcal | Carbohydrates: 5g | Protein: 37g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 268mg | Potassium: 928mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3205IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 2mg