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Italian stuffed chicken

Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 332
  • Carbohydrates 5
  • Saturated Fat 9
  • Sugar 4
  • Protein 37
  • Fat 18
  • Fibre 0
  • Salt 1.17

Nutrition per serving

  • Calories 332
  • Carbohydrates 5
  • Saturated Fat 9
  • Sugar 4
  • Protein 37
  • Fat 18
  • Fibre 0
  • Salt 1.17

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

Tip

Tip
To vary this recipe, you can swap the soft cheese for a soft garlic and herb cheese.

Method

  1. 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.

  2. 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.

  3. 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.

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