Italian stuffed chicken breast

Italian stuffed chicken breast


6 people made this

About this recipe: Delicious Italian flavours of tomato, fresh basil and mozzarella! You can wrap the chicken breast with bacon or proscuitto to secure the filling in place. Serve with home-made potato wedges.

LottieRainbow Buckinghamshire, England, UK

Serves: 2 

  • 2 large chicken breasts
  • 80g buffalo mozzarella, sliced
  • 10 cherry tomatoes, sliced
  • fresh basil, torn
  • 1 onion, quartered
  • 1 tablespoon olive oil
  • 1 pinch dried mixed herbs

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Slice the chicken breasts lengthways without cutting completely in half. Divide the mozzarella, tomatoes and basil between each breast, stuffing into the opening; gently close and secure with cocktail sticks or wrap with bacon/proscuitto to secure the filling in place. Place on a baking tray with onion, drizzle with 1 tablespoon olive oil and sprinkle with mixed herbs. Cover with foil.
  3. Cook the chicken in the preheated oven for 20 minutes. Remove the foil and continue to cook until the chicken is no longer pink in the centre, about 5 minutes.

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Reviews (2)


- 30 Dec 2012


Very nice but the chicken needs a bit longer. - 15 Nov 2015

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