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Garlic and herb stuffed chicken breasts

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 8
Servings 3


  • 4
    chicken breasts, with skin and bone
  • 125
    smooth cottage cheese (the thicker the better)
  • 4
    cloves garlic
  • 15
    chopped fresh rosemary
  • 30
    chopped fresh parsley
  • 1
    small lemon, juice
  • salt and milled pepper
  • olive oil and stock powder


Preheat oven to 180 ºC.
Wipe the chicken breasts with a damp cloth to clean.
Mix the following 6 ingredients together and adjust seasoning to taste.
This next bit sounds slightly tricky, it's not, just be gentle! Using your fingers, gently lift the skin away from the flesh on one side in order to create a pocket for the stuffing.
Use a teaspoon or your fingers and ease the stuffing under the skin.
Don't overfill the cavity, it'll just ooze out when cooking.
Repeat process with remaining chicken. (If you're not averse to getting your hands dirty, rub any leftover cheese mixture over the top and bottom of the chicken.)
Place chicken in an oiled roasting pan or baking dish.
Drizzle lightly with olive oil and sprinkle each breast with a little stock powder.
Cover with foil (shiny-side-in) and roast for 15 minutes.
Remove foil and roast for a further 15-25 minutes or until chicken is golden and juicy.
For extra golden glow to the skin, place the breasts under a preheated grill for a minute or 2.
Serve with a mixed salad and boiled baby potatoes.

Read more on: poultry  |  roast  |  grill


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