Herb-stuffed chicken breasts

Herb-stuffed chicken breasts


3 people made this

About this recipe: The white breast meat of chicken is exceptionally low in fat and cholesterol.

Elaine Russell

Serves: 4 

  • 1/3 cup (85 g) reduced-fat cream cheese, at room temperature
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint, or 3/4 teaspoon dried mint
  • good pinch of freshly ground black pepper
  • 4 skinless chicken breast fillets, about 650 g in total
  • 1 tablespoon olive oil
  • 450 ml ready-made tomato pasta sauce (optional)

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 180°C. To make the stuffing, mix the cream cheese with the garlic, parsley, mint and pepper in a medium bowl.
  2. Cut off any fat from the chicken fillets. Remove the long fillet strip from the underside of each one and reserve for another use.
  3. With a sharp knife, cut a deep horizontal slit, about 5 cm long, in each chicken fillet, starting at the rounded end. Take care not to cut through the sides of the fillets.
  4. Using a teaspoon, insert about a quarter of the stuffing into the slit in each fillet so that it fills the pocket completely but does not spill out of the opening.
  5. Fasten the opening with a wooden toothpick, weaving the stick through the edges of the chicken a few times.
  6. Place the fillets on a rack in a roasting pan and brush with a little of the oil. Roast for 20 minutes or until the chicken is cooked through. Meanwhile, preheat the grill to high.
  7. Brush the fillets with the remaining oil, then grill for about 5 minutes. Serve with warmed marinara or tomato sauce, if desired.

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