Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Stuffed Chicken, Served with hot basmati rice mixed with seasonal roast vegetables.

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Stuffed Chicken, Served with hot basmati rice mixed with seasonal roast vegetables.

    this recipe is so good it won me the junior chef of the year! in Wakefield x if you don't believe me search my name on Google! it features ingredients such as swede sweet potato and celeriac. i always say "around" as you should use your eyes and test along with timings. Please Give Comments x

    • Total time: around 1 hour

    Serves: 2


    • For the chicken:
      2 Skinless chicken breasts
      50g Young spinach
      50g Mozzarella
      2 Slices of Parma ham/Bacon

      For the rice:
      100g Brown basmati rice
      375ml hot chicken stock
      4 sprigs of fresh rosemary, roughly chopped (wooden stalks
      100g Celeriac
      100g Swede
      100g Sweet potato
      A tbsp of olive oil
      200g Spinach


    1. Preheat the oven to 200°C Gas Mark 6.
    2. Prepare the vegetables, Peel and dice the Swede and sweet potatoes to 2cm3
    3. Make the stock with the chicken stock cube. Bring to the boil and add the rice with the rosemary, then turn off and set aside
    4. Boil a pan of water and cook the 50g of spinach for around 3 minutes( in butter for extra flavour!, lighty salted water for heatlhy option)
    5. While the spinach is cooking place all the vegetables in a roasting tin, drizzle with oil and season with salt and pepper. Set aside
    6. Drain all the moisture away from the spinach( not if cooked in butter).
    7. Cut a slit in the side of the chicken breasts to form a pocket.
    8. Slice the mozzarella and place into the chicken breasts, along with the spinach. Wrap each breast with Parma ham
    9. Place into the oven along with the vegetables for around 20-25 minute’s( you can either cook the chicken separate in lightly oiled tin foil or simply place on top of the vegetables for ultimate flavor!)
    10. Meanwhile heat the rice with the rosemary, bring the rice to the boil and then simmer for around 15 minutes or until soft. Rinse with boiling water to get rid of access starch
    11. Cook the rest of the spinach in boiling water for about 3 minutes. Drain Well (if cooked in water)
    12. Once the vegetables and the chicken is cooked remove the chicken, and mix the vegetables with the rice. Arrange on a warm plate, with the rice on the bottom, and then the spinach followed by the chicken. Decorate with a sprig of rosemary if you wish

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars