Stuffed Chicken Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
226 kcal
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Course
Main Course
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Cuisine
British
Stuffed Chicken Breast
Description
Stuffed Chicken Breast features chicken breasts filled with a rich combination of soft goat cheese, chopped spinach, sun-dried tomatoes, fresh basil, and crushed garlic, enhancing the mild flavor and adding moisture. The preparation involves cutting a deep pocket in the chicken without slicing through, then filling it with the seasoned mixture. An optional herb crust made from panko breadcrumbs, chopped parsley, and lemon zest provides a crunchy topping when baked. The chicken is roasted in a hot oven until cooked through, ensuring a tender bite with flavorful stuffing.
The dish pairs well with simple sides like a fresh salad or roasted vegetables to balance the creamy and savory stuffing. It can be served as a wholesome lunch or dinner option.
To keep the stuffing intact, it's important not to cut completely through the chicken breast. If some filling leaks out during cooking, it can be reinserted after cooling slightly. The stuffed breasts can be prepared in advance and frozen before cooking, requiring thorough defrosting before baking. Leftover slices work well cold on salads. Adding bacon or wrapping in Parma ham before cooking can secure the filling but will alter nutritional values.
Ingredients
- 300 g chicken breast
- 6 sun-dried tomatoes
- 60 g spinach roughly chopped
- 30 g goat cheese soft
- 1 garlic crushed, clove
- 2 tablespoon basil fresh
Herb crust (optional)
- 4 tablespoon panko breadcrumbs
- 2 tablespoon parsley chopped, fresh
- 1 lemon zest only
Instructions
- Preheat your oven to 220°C/200°C(fan)/420°F/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 tablespoon 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 tablespoon Panko breadcrumbs, 2 tablespoon 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.
Notes
- Avoid cutting all the way through the chicken to create a secure pocket for the stuffing.
- If the filling leaks during cooking, allow the chicken to cool slightly and stuff it back in.
- You can prepare and freeze the stuffed chicken breasts before cooking; ensure they are fully defrosted before baking.
- Leftovers can be sliced and served cold on salads.
- For a richer version, try wrapping the chicken breasts with bacon or Parma ham to keep stuffing secure, noting this changes the nutritional content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1stuffed breast | |
| Calories | 226kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 37g | 74% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 268mg | 11% |
| Potassium | 928mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3205IU | 64% |
| Vitamin C | 14mg | 16% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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