Italian stuffed chicken

Italian stuffed chicken

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(63 ratings)

By

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Chicken recipes are always among the most searched-for on bbcgoodfood.com, so the cookery team came up with this quick and easy supper dish specially

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
332
protein
37g
carbs
5g
fat
18g
saturates
9g
fibre
0g
sugar
4g
salt
1.17g

Ingredients

  • 2 tbsp chopped olives or sundried tomatoes - whatever you've got
  • 1 garlic clove, crushed
  • ½ tsp dried mixed herbs
  • 200g tub full-fat soft cheese
  • 4 plump boneless, skinless chicken breasts
  • 4 ripe tomatoes, sliced
  • olive oil, for drizzling

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Method

  1. Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
  2. Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
  3. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.

Recipe from Good Food magazine, March 2009

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Comments

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dez31golf's picture
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Very simple to make and delicious. I used olives and Sun dried tomato paste. Everyone loved it, will definitely make again.

08khardie's picture

I love this recipe and got lots of complements for it xxx

missmain90's picture
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Made this tonight for tea and it was lovely, very tasty. Used the olives and my bf and I both enjoyed it even though we don't like olives! Will try it next time with the sundried tomatoes.

ummnunu's picture
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Oh, wow, talk about a hit with the family! I used sundried tomato paste as that was all I had and the result was delicious. Definitely one to make again.

nogin1's picture
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I will probably add more sundried tomatoes when I make this again, although this is possibly personal preference. I halved the recipe and it was enjoyed by me and a friend

stephaniepebrocq's picture
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Just made this very easy recipe and it was delicious! I used herbes de Provence and green olives, it tasted like summer in the south of France!

margokempy's picture
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Very very easy but delicious. I added extra chopped olives/tomatoes.

shedley's picture
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Really tastey and easy. Used sundried tomato paste instead and added fresh basil leaves to the cheese mix.

julespatterson's picture

Loved this recipe. I didn't have many sundried tomatoes left so added a little passata to what I had along with the olives and herbs. I also added garlic and a dash of lemon juice. I thought the sauce would run out in the oven but it didn't. I served with baked potatoes, large flat mushrooms, salad and crusty bread. This will be a recipe that I def do again as a quick mid week tea, impressive and takes only 30 minutes. Use good quality chicken breasts because they have no added water. Lovely

blogjob's picture

Cooked this for valentines and it went down well. Really simple to make even for a no hoper like me.

A really lovely dish - no juices to speak of from my version so I was glad I didn't get the crusty bread.

Maybe a bit too much of the filling left over, even with very large chicken breasts. Wide flatter sections of meat are better than large plump ones I expect.

jillsy488's picture

I personally found this very bland. It looked delicious but the taste didn't match

xjordyx's picture
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this dish is very nice i will make it for christmas for the whole family

sheryselim's picture
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it seems delicious i will try it today

olgalina4's picture

Super easy and very tasty and moist!

annxuereb's picture

Was delicious...my guests liked it too :) I covered it with foil for the first ten/fifteen minutes so the chicken remained very moist :)

heidigough's picture
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Didn't have any olives in (I'd eaten them all) but still tasty. Used fresh golden oregano, parsley, thyme, rosemary, garlic chives and greek oregano because didn't have any dried herbs. Got a thumbs up from my husband. Not anything really special but tasty and will be added to my mid week recipes of choice!

ciderlover's picture

Great recipe. Put olives, sundried tomatoes and artichokes in cream cheese. Also, wrapped chicken in prosciutto and had some of the cheese mix left over which we mixed with creme fraiche to make a sauce. Next time, and there will certainly be a next time, will also put some toasted pine nuts in.

flinz84's picture
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delicious :) made it with black and green olives and was delicious, clear plates all round! Will definitely be making it again, and did use the garlic and herb Philadelphia :)

lozacrazycat's picture
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Very tasty and quick to prepare, I did this with sun dried tomatoes which I had leftover in the fridge. Will definitely cook this again.

toniluvstoni's picture
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Amazing!!!! Used 2 extra additions - spinach and sun-dried tomatoes in with the soft cheese in the middle. Best dinner in ages!

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