Chicken breast with wild garlic stuffing

    29 min

    Wild garlic season is short and there is really no good way to preserve the leaves so I use is as much as I can in all types of dishes, like these stuffed chicken breasts.

    1 person made this

    Serves: 3 

    • 3 thick chicken breast fillets
    • salt and pepper
    • 6 slices cured ham (prosciutto)
    • 3 tablespoons cream cheese, at room temperature
    • 3 tablespoons breadcrumbs
    • 2 tablespoons dried mixed herbs (fresh or frozen)
    • 12 wild garlic leaves, cut into strips
    • 3 toothpicks
    • 1 tablespoon oil
    • 2 teaspoons butter

    Prep:15min  ›  Cook:14min  ›  Ready in:29min 

    1. Cut pockets in the chicken fillets and salt lightly inside and out. Insert two slices of ham into each pocket, one on each side of the pocket.
    2. In a bowl stir cream cheese, breadcrumbs and herbs and spread inside the pocket. Sprinkle wild garlic on top.
    3. Secure the pockets with toothpicks.
    4. Heat oil and butter in a frying pan and fry chicken for 7 minutes on one side, then flip over and fry about till no longer pink inside, about 7 minutes on the other side.


    To make a little gravy, deglaze pan with 100ml single cream.

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