Cheese-stuffed chicken breasts with avocado and basil sauce

Recipe from: 1/13/1993 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 8
    chicken breast fillets
  • 85
    each grated mature Cheddar, Parmesan and cream cheese
  • 1
    clove garlic
  • 16
    fresh basil leaves
  • salt and milled black pepper
  • 50
  • 2
    eggs, lightly beaten
  • fresh white breadcrumbs to coat
  • 200
    vegetable stock
  • 2
    medium avocado pears, peeled, stoned and chopped
  • 250
  • 5
    chopped basil
  • 1
    lemon, juice
  • salt and milled pepper to taste
  • 5
    cornflour (optional)
  • fresh basil to garnish


Wipe chicken breasts with a damp cloth. Purée cheeses, garlic and basil until smooth and creamy. Season to taste. Cut a slit in each chicken breast and stuff with cheese mixture. Grease an ovenproof dish with 10 ml (2 tsp) of the butter. Dip breasts into beaten egg, then breadcrumbs, place in dish and top each breast with 5 ml (1 tsp) butter. Cover with foil, shiny side in, and bake in a preheated 200 ºC oven for 20 to 30 minutes. Uncover for final 5 minutes and allow to brown. SAUCE: Purée stock (made with 3/4 cube) and avocado until smooth. Add remaining ingredients and season to taste. Heat sauce and, if not sufficiently thick, stir in cornflour. Garnish with extra fresh basil and serve with parsnip chips (see recipe). TOTAL KILOJOULE COUNT: 12 300 kJ (2940 Cal). A portion: 1 540 kJ (365 Cal).

Read more on: poultry  |  bake

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