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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9th Sep, 2010
This was great! Used sundried tomatoes because I'm not a massive fan of olives but I think they would have been good to. A lot less effort required than some other stuffed chicken recipes, yet equally full of flavour. I served with home made potato wedges and some roasted red peppers, yellow peppers and red onions. Also I used low fat soft cheese and it was fine.
28th Aug, 2010
Tried this out and turned to be really good!
28th Jul, 2010
Looks like it should be hard to make and take a long time but it is really, really easy and quick. So tasty as well. Have e-mailed my family to try it and let me know what they thought of it. It will be a great recipe to make when friends are coming over and time is short. I find myself thinking about it all evening....mmmm
21st Jul, 2010
I ADORE this recipe! I strongly recommend everyone tries it!
10th Jun, 2010
I wanted to make this but bought the wrong cheese, i came home with pineapple cream cheese instead! Anyway stuffed this into the chicken and lay basil leaves on top. Cooked it in a paper parcel it was super, a happy accident, will be paying less attention while shopping in the future.
26th May, 2010
An absolute treat.
10th May, 2010
This went down well with my husband. I used low fat cream cheese and fresh herbs as I had lots to use up; parsley, chives, basil and dill. As I like cheese, I butterflied the chicken instead of cutting a pocket into the breast to fit more cheese on! I cooked it for nearly nearly 30 minutes and served it with a watercress salad and tomato couscous.
26th Oct, 2009
Totally loved healthy with lots of flavour ..
10th Oct, 2009
Just made this tonight and absolutely loved it. It seem other comments so made sure to put a bit extra cheese to make it moist and also left it for 30mins!!!!! perfect!!!!!
9th Oct, 2009
Loved this! Took slightly longer to cook than stated because I cooked for a friend, and we spent longer chatting and drinking wine than concentrating on cooking, but it was worth the wait!! WE both thought delish, and I don't usually like stuff with cheese in!


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