Stuffed chicken breast

Recipe uploaded by

olive magazine

17 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 200C/fan 180C/gas 6. To make the sauce, put the red peppers on a baking tray, drizzle with olive oil and cook for 20-25 minutes. Cool slightly, peel, chop and put in a pan with the tomatoes and a splash of water. Simmer for 20 minutes. Add the stock cube and sugar and season well. Blend to a smooth sauce in a food processor.
2. Make a slit down 1 side of each chicken breast to form a pocket. Season. Stuff each pocket with slices of mozzarella, 4 cherry tomato halves and a quarter of the basil. Wrap each chicken breast with 2 pieces of ham and season. Put on a baking sheet and cook for 20-25 minutes or until cooked through.
3. Serve with the red pepper sauce and seasonal vegetables such as steamed carrots and broccoli or roasted courgette and red peppers.

Know-how

The free-range chicken, buffalo mozzarella and Denhay air-dried ham that Darts use for this are all sourced locally.

Per serving

414 kcalories, protein 49.6g, carbohydrate 20.2g, fat 15.6 g, saturated fat 6.2g, fibre 3.2g, salt 3.44 g

Latest comments and suggestions

• Taz

  06 November 2007

  Taz rated and commented on this recipe

  

  I just made the chicken breasts without the sauce and it was a very easy and satisfying after-work meal. The pancetta makes it extra tasty as well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jackie

  22 December 2007

  Jackie rated and commented on this recipe

  

  I love this recipe, and the red pepper is delicious. I made the sauce on another occasion and mixed it with fresh pasta! Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hannahpanda

  14 February 2008

  hannahpanda rated and commented on this recipe

  

  Delicious! The red pepper sauce was abit sweet for my taste but the OH loved it. Next time i'll put less sugar in than suggested. The chicken was wonderful! definatly be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karina

  23 February 2008

  Karina rated and commented on this recipe

  

  Pretty easy to make and the sauce is lovely - I'm going to do as Jackie said and serve as a pasta sauce. I used a bit less sugar and it was still fairly sweet. Chicken was great too. Will make both again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SIOBHAN

  15 March 2008

  SIOBHAN rated and commented on this recipe

  

  Very very nice ! made it without sauce, I wraped bacon around the chicken, didn't have cherry tomatoes, just chopped up large tomatoe on the vine will make it again for sure !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SIOBHAN

  15 March 2008

  SIOBHAN commented on this recipe

  Very very nice ! made it without sauce, I wraped bacon around the chicken, didn't have cherry tomatoes, just chopped up large tomatoe on the vine...... will make it again for sure !........

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• spanyola1

  17 March 2008

  spanyola1 rated and commented on this recipe

  

  It was very nice, only suggestion would be to use a stronger cheese as i found the mozerella slightly bland.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• princess

  21 March 2008

  princess rated and commented on this recipe

  

  my family love this and would eat it every night of the week if allowed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jamie

  24 April 2008

  Jamie rated and commented on this recipe

  

  really easy to make and absolutly delicious! We have the chicken every week now and always add a twist to the sauce, for example not always adding peppers but instead red onions, garlic and fine beans, I too found the sauce two sweet, just one table spoon of sugar for me!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shona

  13 May 2008

  shona commented on this recipe

  I made this for my family and we all enjoyed it, I took the advice given and only put 1 tablespoon of sugar in the sauce and it was just right any more would have been too much. After I used the food processor to make the sauce smooth i put it through a sieve to remove any tomato seeds and skin that was left.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maddieson

  19 May 2008

  maddieson commented on this recipe

  This was a total hit! Sauce was lovely (reduced the sugar as recommended. Almost made me throw aside my vegetarianism. It looked cracking!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ClaireCV

  26 May 2008

  ClaireCV rated and commented on this recipe

  

  Not as nice as I thought it would be. The cheese leaked out and went all over the baking tray, even though I'd used 3 large pieces of parma ham per breast. The chicken was fairly dry and uninteresting as a result. The sauce was sweet but not overly interesting. A very fiddly recipe for not a great return, not one of my favourites on here I'm afraid.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pikesam

  10 July 2008

  pikesam rated and commented on this recipe

  

  delicious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie

  18 September 2008

  Katie rated and commented on this recipe

  

  Delicous but didn't find the cheese has a very strong taste. Sauce was great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Benjamin

  24 September 2008

  Benjamin rated and commented on this recipe

  

  Made this last night for my girlfriend and it was the first time she had chicken and she loved it! The cherry tomatoes inside make sure that the chicken stays nice and juicy. Highly recommend this recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  01 October 2008

  recipes rated and commented on this recipe

  

  Very nice, the ham kept the chicken lovely and moist. I found that I had way too much sauce, so will save for pasta. Also, I reduced the sugar initially due to other comments, but found I had to add the full amount, but I did put some red wine in as well, so may account for it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny

  12 October 2008

  Jenny rated and commented on this recipe

  

  I just made the chicken without the sauce, using smoked pancetta instead of parma ham. It was delicious, and so easy. I had to cook it longer than the recipe stated, but the chicken breasts were quite big. I'll definitely make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kacey

  14 October 2008

  Kacey rated and commented on this recipe

  

  Brilliant recipe...but I had to make a few alterations to mine! I couldn't find any parma ham so decided to use bacon instead. I also had a problem with my mozzarella so had to substitute grated cheddar at the last minute as that was all I had. Turned out great though :-) Based on the comments I didn't add any sugar to the sauce and found it quite sweet enough without. Next time though I'll strain it through a sieve (mentioned by Shona) as I'd have preferred a smoother texture. The sauce was lovely but I'm not convinced it was the best thing to go with the chicken. I'd happily make both again but probably not together next time. All in all definitely worth a try!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gemcheat

  23 October 2008

  gemcheat rated and commented on this recipe

  

  Gorgeous and simple to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• phatkat133

  12 December 2008

  phatkat133 rated and commented on this recipe

  

  Make sure you use a really good mozzarella so you can taste it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3652/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 skinless chicken breasts
• 1 ball mozzarella , sliced
• 8 cherry tomatoes , halved
• a handful of basil leaves
• 8 slices of Parma ham or Denhay ham

Red pepper sauce

• 4 red peppers
• olive oil
• 1 punnet cherry tomato (about 200g)
• 1 vegetable stock cube
• 2 tbsp light muscovado sugar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Preperation and cooking times

Ingredients

• 4 skinless chicken breasts
• 1 ball mozzarella , sliced
• 8 cherry tomatoes , halved
• a handful of basil leaves
• 8 slices of Parma ham or Denhay ham

Red pepper sauce

• 4 red peppers
• olive oil
• 1 punnet cherry tomato (about 200g)
• 1 vegetable stock cube
• 2 tbsp light muscovado sugar

Per serving

414 kcalories, protein 49.6g, carbohydrate 20.2g, fat 15.6 g, saturated fat 6.2g, fibre 3.2g, salt 3.44 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.