Chicken breast stuffed with cottage cheese

    55 min

    This is so easy anyone can make this, and it's a tasty alternative to just plain old chicken. I made this while trying to be creative in the kitchen and was both surprised and satisfied with the result! If you use low fat cottage cheese, then the recipe is very low fat indeed, and I do not think it tastes any different to full fat cottage cheese personally.


    West Midlands, England, UK
    25 people made this

    Serves: 4 

    • 4 chicken breasts
    • 1 (250g) tub cottage cheese
    • salt and pepper
    • 4 cloves garlic, crushed, or garlic granules
    • fresh or dried herbs

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Take out the chicken breasts and with a sharp knife, carefully slice a 'pocket' across the top of the breast - be sure not to cut all the way through the breast.
    3. Fill the 'pocket' with cottage cheese, add some of the herbs if you like. Close the pocket carefully with your fingers, trying to ensure that the cottage cheese does not leak out too much.
    4. Season the chicken breast with salt and pepper, add the crushed garlic or garlic granules to the top of the chicken breast then sprinkle with your fresh or dried herbs.
    5. Carefully wrap each breast in aluminium foil, ensuring that it is well wrapped so that the cottage cheese cannot spill out.
    6. Place on a baking tray in the middle of the oven for 40 to 45 minutes, or until chicken is no longer pink at the centre.
    7. For a crispier top, take the chicken out of the oven and remove the foil, put back on the baking tray and cook for a further 5 to 10 minutes until the top is crispy. This may result in you losing some of the cottage cheese, so do be careful.
    8. Take out of oven when ready and enjoy!

    Serving suggestion

    I would recommend serving with a jacket potato and a fresh green salad.

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    Reviews in English (1)


    Using laughing cow triangles is a little easier than cottage cheese.  -  08 Jan 2018