The BBC Good Food logo
Festive stuffed chicken served on a plate with potatoes and salad

Festive stuffed chicken

Rating: 4 out of 5.8 ratings
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: Per serving


For the chicken

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

For the festive potatoes

  • 500g frozen roast potatoes
  • 85g pack of stuffing (we used Paxo sage & onion stuffing for chicken), cooked following pack instructions
  • 2 tbsp olive oil
  • ½ lemon , juiced
  • 100g bag rocket


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.8 ratings

Sponsored content