Italian stuffed chicken


  • 2 tbsp chopped olives or chopped tomatoes – whatever you have
  • 1 garlic clove, crushed
  • ½ tsp dried herbs combined
  • 200g soft tub filled with cheese
  • 4 Empty chicken breasts, skinless
  • 4 ripe tomatoes, chopped
  • olive oil, of glory


Preheat oven to 220C / fan 200C / gas 7. Beat the chopped olives or tomatoes, garlic and all the herbs into the cheese, then season. Cut the cracks next to each chicken breast, then use your knife to open it into the pocket.

Add each breast for a quarter of the cheese mix, then press to close. Lift on a greased baking tray. Season the top of the chicken, and wrap the tomato slices over each piece of chicken. Season, then spread with the remaining herbs. Sprinkle with olive oil.

Cook for 20 minutes until the chicken is golden on the edges and the tomatoes look a little wrinkled. Serve with a green salad and toasted bread to extract the juice.

your dish is ready


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