Stuffed Chicken Breast
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Chicken breast
- 6 Sun-dried tomatoes
- 60 g Spinach (roughly chopped)
- 30 g Soft goats cheese
- 1 Garlic clove (crushed)
- 2 tablespoons Fresh basil
- 4 tablespoons Panko breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- 1 Lemon (zest only)
Method
- Preheat your oven to 220ยฐC/200ยฐC(fan)/420ยฐF/Gas 7.
- Trim off any fat or gristly bits from 300 g Chicken breast and then cut a deep pocket into each one. Divide 30 g Soft goats cheese, 60 g Spinach, 1 Garlic clove, 2 tbsp Fresh basil and 6 Sun-dried tomatoes into the pockets in the chicken and then close it up.
- (optional) Make the crust by mixing 4 tbsp Panko breadcrumbs, 2 tbsp Fresh parsley and the zest of 1 Lemon. Sprinkle on top of the chicken breasts.
- Put the chicken breasts into the oven for 25-30 minutes until cooked through.