Creamy sun-dried tomato chicken breasts

Ingredients 8
Servings 1


Serving Change
  • 65
    smooth cottage cheese
  • 45
    oil-packed sun-dried tomatoes, chopped
  • 15
    chopped fresh basil or parsley
  • 1
    lemon, juice
  • salt and milled pepper
  • 4
    chicken breasts, with skin and bone
  • 15
    chicken stock powder
  • olive oil


Mix first 4 ingredients and season. Wipe chicken breasts with a damp cloth. Carefully lift up 1 side of skin on each breast and, using your fingers, gently ease in cheese mixture between flesh and skin. Rub any remaining mixture outside breast. Place chicken in a greased ovenproof container. Sprinkle a little stock over each breast and drizzle lightly with olive oil. Cover with foil and bake in a preheated 180 ºC oven for 15 minutes. Remove foil and bake for a further 15 minutes, or until chicken is cooked through but still moist. Serve with boiled baby potatoes, garnished with basil.

Read more on: poultry  |  bake

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