Chicken stuffed with cabbage, sun-dried tomato and basil pesto

Recipe from: 5/1/2005 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 to 15


Serving Change
  • 2 cups water
  • salt to taste
  • Baby cabbage leaves
  • 6 chicken breasts
  • 1 cup sun-dried tomatoes, chopped
  • 1/4 cup basil pesto
  • 125g mozzarella cheese, grated
  • 1/2 cup white wine


10 to 15
1. Pre-heat oven to 180oC. Boil water with salt in a saucepan. Blanch the cabbage leaves for a minute.
Using a slotted spoon, transfer cabbage leaves to a large bowl of cold water to stop the cooking process, then drain in a colander.
2. Flatten each chicken breast between pieces of plastic wrap.
Place chicken breasts on a piece of foil, shiny side up. 3. Layer cabbage leaves over chicken, spread basil pesto over cabbage, top with sun-dried tomatoes and finish with a layer of cheese.
4. Roll chicken breasts and foil piece lengthways.
Seal by tightly twisting the ends of the foil, like a Christmas cracker.
This will steam the chicken breasts and prevent them from drying out. 5. Place chicken package on a baking tray and bake for 15-20 minutes, until juices run clear.
6.Once cooked, remove from oven, slice and serve with a green salad.

Read more on: steam  |  poultry  |  bake


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