Stuffed chicken with lemon, capers & chilli

Stuffed chicken with lemon, capers & chilli

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(3 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal500
  • fat33g
  • saturates11g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein42g
  • salt1g


  • 2 large chicken breasts, with skin on
  • 4 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • zest 1 lemon



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

  • 2 tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 tsp crushed chilli flakes
  • 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…

  • 2 garlic cloves, chopped
  • 400g can chopped tomato
  • small handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • boiled or mashed potatoes, to serve



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


  1. Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.

  2. Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.

  3. Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.

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Comments, questions and tips

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1st Nov, 2013
Made this the other day for tea was lovely and everyone enjoyed it. I recommend this.
24th Mar, 2013
Very nice, but I think the sauce needs to be reduced down more
18th Jan, 2013
This was awful. Ended up throwing away two perfectly good chicken breasts and ordering pizza. Not impressed at all.
4th Jan, 2013
What I'm gonna do is leave off the capers & chili flakes first. Then use chichen with skin on after first browning in a hot,oiled skillet.Will use panko bread crumbs & foil,then use baby spinach under a smaller amt. of tomato sauce,more spinach with parsley & thyme-then plate the stuffed chichen. Mashed pots. with cheese & bacon should do nicely. Will let u know!
3rd Jan, 2013
Made this for tea, used skinless chicken but covered with foil, made a tomatoe pasta sauce and this was delicous.
25th Oct, 2012
Just had this for dinner and it was bloomin' lovely! Could only get skinless breasts in the supermarket, so popped them in a tin foil parcel in the oven and they were lovely and moist! Will definitely be making this quick and easy meal again!
25th Oct, 2012
By covering the skinless chicken with breadcrumb it will stay nice and moist, or even a rasher wrapped around it would prevent drying out and add a lovely flavour.
25th Oct, 2012
Well Frantic Flapjack the recipe did say skin on, skinless would dry out uncovered in the oven for that long.
Frantic Flapjack
23rd Oct, 2012
I couldn't get skin-on chicken breasts so used skinless. It didn't work very well - took ages to cook and the outside looked dry and unappealing.
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