Stuffed chicken breasts with Mediterranean vegetables

Recipe from: 9/24/1998 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 4
    chicken breasts with skin and bone
  • 50
  • 75
    grated Parmesan or Cheddar cheese
  • 2
    cloves garlic, crushed
  • 10
    chopped fresh rosemary
  • 30
    dry breadcrumbs
  • salt and freshly ground black pepper
  • 2
    red peppers, seeded and cut into strips
  • 8
    courgettes, cut into strips
  • 12
    black olives
  • 15
    olive oil
  • 150
    dry white wine


Preheat the oven to 190 degrees ºC and spray a large ovenproof dish with non stick spray or brush with olive oil. Clean the chicken breasts and loosen the skin slightly. Mix the butter, Parmesan or Cheddar cheese, garlic, rosemary and breadcrumbs, season generously with salt and pepper and stuff under the skin. Draw the skin over the filling and chill in the fridge for 20 minutes until the filling is firm. Mix the red peppers, courgettes and olives with the olive oil and season with salt and pepper. Spoon the vegetables and chicken into the ovenproof dish and drizzle extra olive oil on top. Cover and bake for 20 minutes. Remove the covering, pour over the wine and bake for another 20 minutes or until the chicken is tender and cooked. Serve hot with garlic breads and a crisp green salad. Serves 4.

Read more on: poultry  |  bake


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