Stuffed chicken breasts

Ingredients 16
Servings 6


  • 10
    boned chicken breasts, with skin left on
  • 45
    melted butter
  • soy sauce
  • 1
    onion, finely chopped
  • 1
    stalk celery, chopped
  • 15
  • 4
    bacon rashers, diced
  • 8
    fresh button mushrooms, wiped and sliced
  • 300
    spinach, stalks removed
  • 2
    cloves garlic, crushed
  • 125
    ricotta, cream or smooth cottage cheese
  • 1
    egg, lightly beaten
  • 65
    chopped parsley
  • salt and milled black pepper
  • dash soy sauce


Sauté onion and celery in butter, then add bacon and mushrooms and sauté for 5 minutes. Blanch spinach in boiling salted water and rinse under cold water. Squeeze out excess water, then chop spinach and add to pan with garlic. Combine with remaining stuffing ingredients and mix well, seasoning to taste. Loosen skin from 1 side of each chicken breast and stuff 85 ml (1/3 cup) stuffing underneath. Tuck skin underneath breast, making a rounded shape. Place breasts in a buttered ovenproof dish, skin side up. Brush with melted butter and a dash of soy sauce and bake at 180 ºC for 30 minutes. Cool slightly. Slice, fan open and serve.

Read more on: poultry  |  bake

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