Festive stuffed chicken served on a plate with potatoes and salad

Festive stuffed chicken

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(7 ratings)

Prep: 25 mins Cook: 30 mins


Serves 4

Use leftover ingredients from Christmas including Boursin cheese, cranberry jelly and stuffing in this festive dish. Ideal for casual entertaining

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal589
  • fat23g
  • saturates11g
  • carbs44g
  • sugars6g
  • fibre5g
  • protein49g
  • salt2.5g


    For the chicken

    • 4 chicken breasts



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 4 tbsp Boursin cheese
    • 2 tbsp cranberry jelly
    • 8 slices Parma ham

    For the festive potatoes

    • 500g frozen roast potatoes



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 85g pack of stuffing (we used Paxo sage & onion stuffing for chicken), cooked following pack instructions
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • ½ lemon, juiced



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 100g bag rocket



      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


    1. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.

    2. Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.

    3. Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.

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    Comments, questions and tips

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    Sarah Manchester's picture
    Sarah Manchester
    10th Dec, 2018
    Served these as the main course at a Christmas Luncheon Party. I used Free-range chicken breasts and mixed home-made Cranberry sauce with Redcurrent Jelly to use with the Boursin. I love sauces, so I served them with a cream and sherry sauce, which worked very well. I cooked them in individual oblongs of foil scrunched to make a little tray to catch the juices. I was afraid the filling might ooze out and individual trays would help keep it in. I needn't have worried, each tray had some sweet juices surrounding the chicken, which I poured over when serving, but the cheese and cranberry sauce stayed inside. They were delicious and all my guests thoroughly enjoyed them. Not a scrap was left on their plates. I didn't use the stuffing but just served with potatoes roasted in olive oil with chopped, fresh Rosemary and Sage . Very quick and easy to prepare, but absolutely delicious. Just what is needed when entertaining a crowd!
    Frantic Flapjack
    20th Dec, 2017
    Went down well in our house. My husband loved them. A very quick way to make a dinner with all the flavours of Christmas!
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