Sun-dried tomato-stuffed chicken breasts

Recipe from: 5/13/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 25 minutes


Serving Change
  • 60
    ricotta cheese
  • 20
    sun-dried tomato pesto
  • 2
    cloves garlic, crushed
  • salt and freshly ground black pepper
  • 4
    chicken breast fillets
  • 4
    baby spinach leaves
  • 4
    quarters of roast red sweet peppers
  • olive oil


25 minutes
Preheat the oven to 180 °C. Mix together the ricotta cheese, pesto and garlic and season to taste with salt and pepper.
Place the chicken breasts on a chopping board and, using a sharp knife, cut a slit horizontally into the side of the breast to make a deep pocket, but do not cut all the way through.
Layer a spinach leaf and roast pepper quarter in each pocket.
Fill with the pesto stuffing, being careful not to overfill. Secure with toothpicks.
Heat a little olive oil in a frying pan and fry the breasts gently on all sides to seal and colour them.
Roast in the oven for about 15 minutes.
Slice the chicken and serve with creamy mash flavoured with Parmesan cheese.

Use the largest baby spinach leaves to cover the inside of the chicken breast pockets.
Chicken breasts are never the same size, but try and get them all more or less the same to facilitate even cooking.


Read more on: poultry  |  roast  |  sauté


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