Herb-stuffed chicken breasts
6 people made this
About this recipe:
A family friendly mid-week dish that's low in fat and cholesterol.
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)
- 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.
- Cut off any fat from the chicken fillets. Remove the long fillet strip from the underside of each one and reserve for another use.
- 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.
- 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.
- Fasten the opening with a wooden cocktail stick, weaving the stick through the edges of the chicken a few times.
- 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.
- Brush the fillets with the remaining oil, then grill for about 5 minutes. Serve with warmed marinara or tomato sauce, if desired.
can you substitute the cheese with butter?
- 15 Jul 2013
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