Italian stuffed chicken

Italian stuffed chicken

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(89 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Chicken recipes are always among the most searched-for on, so the cookery team came up with this quick and easy supper dish specially

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal332
  • fat18g
  • saturates9g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein37g
  • salt1.17g


  • 2 tbsp chopped olives or sundried tomatoes - whatever you've got
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

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


  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.

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Comments, questions and tips

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11th Jul, 2012
I love this recipe and got lots of complements for it xxx
10th Jul, 2012
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.
14th May, 2012
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.
12th May, 2012
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
28th Apr, 2012
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!
22nd Apr, 2012
Very very easy but delicious. I added extra chopped olives/tomatoes.
13th Apr, 2012
Really tastey and easy. Used sundried tomato paste instead and added fresh basil leaves to the cheese mix.
26th Feb, 2012
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
24th Feb, 2012
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.
27th Jan, 2012
I personally found this very bland. It looked delicious but the taste didn't match


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