Sundried tomato-stuffed chicken
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Nutrition Value
Kcalories
791
Fat
57.4g
Saturated Fat
17.6g
Carbs
7.4g
Sugars
1.1g
Protein
63g
Fibre
1.1g
Sodium
0.897g
Ingredients
2 large chicken fillets
60 ml olive oil, plus extra for cooking
1 tbsp balsamic vinegar
salt and black pepper
8 sundried tomatoes, roughly chopped
handful of basil leaves, roughly chopped
50 g of Feta, crumbed
1 g ball of Mozzarella, sliced
roasted potatoes or pasta
Method

1 Place the chicken fillets in a sealable bag and add the olive oil, balsamic vinegar and some seasoning. Seal the bag and massage the marinade into the chicken, then place in the fridge for 2-3 hours.

2 Preheat the oven to 190˚C/170˚C/gas mark 5. With a large sharp knife, carefully slice into the chicken fillets lengthways, being careful not to cut all the way through. Open each one up like a book.

3 Layer on the sundried tomatoes, basil, Feta and Mozzarella, squashing as much of the filling in as you can.

4 Add some seasoning, then close the fillets up and use toothpicks to secure them shut around the filling.

5 Heat the oil in a pan over a medium-high heat and brown the chicken on both sides.

6 Transfer to a baking dish and place in the oven for 15-20 minutes or until cooked throughout. Serve immediately with roast potatoes or pasta.