Herb-stuffed chicken breasts

    45 min

    A family friendly mid-week dish that's low in fat and cholesterol.

    10 people made this

    Serves: 4 

    • 85g (3oz) low-fat soft cheese, at room temperature
    • 1 garlic clove, finely chopped
    • 2 tablespoons finely chopped fresh parsley
    • 1 tablespoon finely chopped fresh mint, or 3/4 teaspoon dried mint
    • good pinch of freshly ground black pepper
    • 4 chicken fillets (skinned and boned breasts), about 675g (11/2lb) in total
    • 1 tablespoon olive oil
    • 450ml (16fl oz) ready-made marinara or other tomato pasta sauce (optional)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180°C (350°F, gas mark 4). To make the stuffing, mix the soft cheese with the garlic, parsley, mint and pepper in a medium bowl.
    2. Cut off any fat from the chicken fillets. Remove the long fillet strip from the underside of each one and reserve for another use.
    3. With a sharp knife, cut a deep horizontal slit, about 5cm (2in) long, in each chicken fillet, starting at the rounded end. Take care not to cut through the sides of the fillets.
    4. Using a teaspoon, insert about a quarter of the stuffing into the slit in each fillet so that it fills the pocket completely but does not spill out of the opening.
    5. Fasten the opening with a wooden cocktail stick, weaving the stick through the edges of the chicken a few times.
    6. Place the fillets on a rack in a roasting tin and brush with a little of the oil. Roast for 20 minutes or until the chicken is cooked through. Meanwhile, preheat the grill to high.
    7. Brush the fillets with the remaining oil, then grill for about 5 minutes. Serve with warmed marinara or tomato sauce, if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    can you substitute the cheese with butter?  -  15 Jul 2013