Italian-style stuffed chicken
- 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 oil spray
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)
Total fat 14g
Saturated fat 7g
Dietary fibre 2g
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