Stuffed chicken breast

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• brittadominguez

  07 February 2010

  brittadominguez rated this recipe

  

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• Anna

  01 March 2010

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• fleur

  08 March 2010

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• Scotty Brown

  13 April 2010

  Scotty Brown commented on this recipe

  I made this last nite was yummy, did not have mozzarella, so used soft cheese, with 5 cloves of garlic and seasoning, used a bit more than a splash of veg stock about 250ml, worked well for the pepper sauce, i made a pesto aswell for a nice green colour on the plate, tarragon also works well insted of basil. Served it with real chip will defo make again.

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• Em

  14 June 2010

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• Karen

  14 August 2010

  Karen rated and commented on this recipe

  

  I made this dish for 6 people last night who thoroughly enjoyed it. I used sun dried tomatoes instead of cherry tomatoes to stuff the chicken which was really tasty. The sauce seemed a tad bland so I added 1/4 teaspoon of mixed spices which helped to give it a bit of a kick. I served it with baby new potatoes, small rosemary roast potatoes, chanteray carrots glazed with honey and a mixture of greens - beans, broccoli and mange tout. Will definitely cook this dish again

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• BigRuss

  11 September 2010

  BigRuss rated and commented on this recipe

  

  Loved this recipe, but found with a few extra touches it can be great, the chicken was ok, but I did feel it could do with a stronger cheese and like the idea of the sun-dried Toms replacing the cherries. To the sauce i added a splash of red wine, and a green chilli just to give it a bit more of a kick, it worked really well. A great recipe to use as a base and adjust as you wish Russ

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• Eleanor

  07 November 2010

  Eleanor rated and commented on this recipe

  

  Very nice, made without the sauce, but the chicken was lovely.

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• Sylw

  26 November 2010

  Sylw rated and commented on this recipe

  

  Very nice and easy- my 3 year old loved it too. I have cooked it few times.

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• Moose

  27 January 2011

  Moose rated and commented on this recipe

  

  Chose this recipe to use up what I had in the fridge. Goats cheese instead of mozzarella, prosciutto instead of Parma ham. Didn't do the pepper sauce but served with roasted courgette, yellow pepper, red onion and potatoes (cut into 1.5" dice par-boiled for 5 mins). Didn't pack into chicken pockets easily so wasn't sure it would work out but it did! Tasted amazing. Would do exactly the same again for a dinner party. Will try the pepper sauce too.

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• Steph

  29 April 2011

  Steph rated and commented on this recipe

  

  I love this recipe, I haven't made the sauce but I've made the chicken before, also have tried it with different cheeses and meats e.g. bacon/cheddar/stilton etc. Tomorrow I'm making this again but going to try putting caramelised red onion chutney in the chicken with the mozzarella

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• Melissa

  04 May 2011

  Melissa rated and commented on this recipe

  

  Really tasty (used a good quality mozzarella) but the real star of the show was the sauce - Absolutely delicious and I don't normally like sweet peppers! Since it's original outing I've made more and eaten it with homemade rosemary bread and also added a little parmesan and mixed it in with pasta. It has become an absolute family favourite.

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• Jodie Rees

  07 May 2011

  Jodie Rees rated and commented on this recipe

  

  This is a real winner! I can't wait to cook it again when we have people round, I'm sure it will be a hit with everyone. I hate peeling peppers, they never seem to come away easily for me, but it was well worth the effort - the sauce was amazing. Even my toddler enjoyed it all. Served it with crushed boiled new potatoes - yummy!

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• Kel81

  27 May 2011

  Kel81 rated and commented on this recipe

  

  Absolutely loved this recipe The sauce was also very nice. Will definately make this again.

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• GARY H

  28 May 2011

  GARY H commented on this recipe

  have tried this before replacing the mozarella with gorganzola have to say worked really well

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• kasia

  27 July 2011

  kasia rated this recipe

  

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• ClarkClan

  29 September 2011

  ClarkClan rated and commented on this recipe

  

  Everyone loved this the first time I made it so it is now a family favourite and so easy!

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• Julie S

  20 October 2011

  Julie S rated and commented on this recipe

  

  This was nice, quick and straightforward. I only used two teaspoons of sugar having read the comments and I also chucked in a fresh chilli in the sauce. I also used brie instead of mozzarella. Would make again and would also use the sauce with other dishes.

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• Polomint

  24 November 2011

  Polomint commented on this recipe

  I emitted the sugar in the sauce and added basil and a red chilli...Tasted lovely.

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• Evie

  28 January 2012

  Evie commented on this recipe

  Made this today for my husband and myself. He's a fussy eater but really enjoyed this dish. I agree that less sugar is desirable, and don't be put off by the smell of the vegetable stock when it is added. As I am a novice cook, I was unaware that it is better to char peppers by standing them up in an overproof dish rather than laying them down. Took me a good 45 mins to peel them.

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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

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Difficulty and servings

Preparation and cooking times

Ready in 50 mins

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

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