Mains

Italian-style stuffed chicken

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

2 tablespoons sun-dried tomatoes or olives
200g low-fat soft cheese with garlic and herbs (we used Philadelphia)
1 clove garlic, crushed
4 skinless chicken breasts
4 ripe tomatoes, sliced
olive spray oil

Instructions

Stay Awake

1 Heat oven to 210°C. Beat sun-dried tomatoes or olives into soft cheese. Season with black pepper. Add garlic.

2 Cut a slit along the side of each chicken breast. Open out into a pocket.

3 Stuff each breast with a quarter of the cheese mix. Press to close. Transfer to a lightly greased baking tray. Season top of chicken with pepper.

4 Overlap tomato slices over top of chicken. Season, then spray with a little olive oil.

5 Cook for 25 minutes until chicken is golden around edges and tomatoes are slightly shrivelled at the edges. Sprinkle with fresh parsley or basil. Serve with a mixed green salad and fresh crusty bread.

Nutrition Info (per serve)

Calories 337 cal

Kilojoules 1410 kJ

Protein 45 g

Total fat 14 g

Saturated fat 7 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 2 g

Sodium 420 mg

Calcium 200 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT