Stuffed chicken with lemon, capers & chilli

Stuffed chicken with lemon, capers & chilli

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
500
protein
42g
carbs
7g
fat
33g
saturates
11g
fibre
3g
sugar
6g
salt
1g

Ingredients

  • 2 large chicken breasts, with skin on
  • 4 tbsp ricotta
  • zest 1 lemon
  • 2 tbsp grated parmesan
  • 1 tsp caper
  • 1 tsp crushed chilli flakes
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes
  • small handful parsley
  • boiled or mashed potatoes, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
  2. Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
  3. Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.

Recipe from Good Food magazine, October 2012

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Comments

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claudi.43's picture

Made this the other day for tea was lovely and everyone enjoyed it. I recommend this.

ianscott1's picture
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Very nice, but I think the sauce needs to be reduced down more

drmukti's picture
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This was awful. Ended up throwing away two perfectly good chicken breasts and ordering pizza. Not impressed at all.

marmelstene's picture

What I'm gonna do is leave off the capers & chili flakes first. Then use chichen with skin on after first browning in a hot,oiled skillet.Will use panko bread crumbs & foil,then use baby spinach under a smaller amt. of tomato sauce,more spinach with parsley & thyme-then plate the stuffed chichen. Mashed pots. with cheese & bacon should do nicely. Will let u know!

minniemoo15's picture

Made this for tea, used skinless chicken but covered with foil, made a tomatoe pasta sauce and this was delicous.

annamcshane's picture

Just had this for dinner and it was bloomin' lovely! Could only get skinless breasts in the supermarket, so popped them in a tin foil parcel in the oven and they were lovely and moist! Will definitely be making this quick and easy meal again!

minnieshar's picture

By covering the skinless chicken with breadcrumb it will stay nice and moist, or even a rasher wrapped around it would prevent drying out and add a lovely flavour.

whats4t's picture

Well Frantic Flapjack the recipe did say skin on, skinless would dry out uncovered in the oven for that long.

Frantic Flapjack's picture
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I couldn't get skin-on chicken breasts so used skinless. It didn't work very well - took ages to cook and the outside looked dry and unappealing.

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