Italian Stuffed Chicken

Quick, easy and simple dish for that late night snack!
4 Pax
COOK TIME                      
25 Minutes


2 tbspChopped olives or sundried tomatoes
1Garlic clove, crushed
½ tspDried mixed herbs
200gFull-fat soft cheese
4Plump boneless, skinless chicken breasts
4Ripe tomatoes, sliced
3 tbspOlive oil


1Heat oven to 220°C.
2Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese.
3Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
4Stuff each chicken breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray.
5Season the top of the chicken, then place tomato slices over the top of each piece of chicken. Season, then top with the remaining herbs. Drizzle with some olive oil.
6Roast until the chicken is golden around the edges, and the tomatoes look a little shrivelled.
You may serve this dish with a green salad and crusty bread to mop up the juices.

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