Today’s recipe for Italian stuffed chicken breast is quite simple, yet extremely tasty and quite unexpensive, which is always a good thing, no doubt about it. Boneless skinless chicken breasts get pounded thin; then, they get stuffed with a trio of mozzarella cheese, fresh tomatoes (I prefer cherry tomatoes to be honest), herbs and garlic. Someone adds chopped olives as well. Toothpicks are used to secure the chicken closed, then they get cooked, on the stovetop for about 20 minutes. To serve, I topped the Italian studfed chicken breast with a little warm marinara and Parmesan cheese, even though they are not included in the original recipe. Simply stated, it was tasty! Obviously, you can vary the stuffing, if you like: spinach is always a good solution.
4 plump boneless, skinless chicken breasts
2 tablespoons chopped olives or sundried tomatoes
1 garlic clove, crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 ripe tomatoes, sliced
olive oil, for drizzling
Heat oven to 220°C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve Italian stuffed chicken breast with a green salad and crusty bread to mop up the juices.