Italian Stuffed Chicken
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons black olives or 2 tablespoons sun-dried tomatoes, chopped
- 1 garlic clove, crushed
- 1⁄2 teaspoon dried herbs
- 7 ounces soft cheese
- 4 chicken breasts, skinless, boneless
- 4 tomatoes, sliced
- olive oil, for drizzling
directions
- Heat the oven to 425°F.
- Mix the olives or sundried tomatoes and most of 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.
- Stuff each chicken breast with a quarter of the cheese mixture 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.
- Roast for 20 minutes 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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)