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    Stuffed Chicken Breast With Cream Cheese, Basil and Peppers

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    Stuffed Chicken Breast With Cream Cheese, Basil and Peppers

    A jar of peppers is a fantastic storecupboard ingredient for adding to salads, as is the walnut oil which gives the beetroot salad a great twist.

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 1 tbsp walnut oil
    • 8 fresh basil leaves, chopped finely
    • 4 Chicken Breast Fillets (about 500g)
    • 200g pack Waitrose Light Soft Cheese
    • 60g Peppadew Mild Whole Sweet Piquanté Peppers, drained and chopped finely
    • 160g bag beetroot salad
    • 2 Pink Lady apples, cored and chopped
    • 50g Waitrose Wholesome Goji, Seed And Berry Mix

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place the chicken on a chopping board and make an incision along the sides to create a pocket in each breast. Avoid cutting right through the chicken.
    2. Place the soft cheese, peppers and basil in a bowl and mix thoroughly. Divide the cheese mixture between the chicken breasts, spooning a little into each pocket. Wrap each chicken breast in a piece of kitchen foil to create a parcel, then place on a baking tray and cook for 20–25 minutes, or until the chicken is thoroughly cooked and the juices run clear.
    3. Place the salad leaves, chopped apple and goji seed and berry mix in a bowl. Drizzle the walnut oil over and toss gently. Keep chilled until ready to serve.
    4. If you prefer your chicken with a little colour, turn the oven up to 220°C, gas mark 7, then remove the chicken from the oven, unwrap each parcel and, keeping the chicken in its foil, return to the oven for no more than 5 minutes until golden brown. Season with cracked black pepper and serve alongside the salad.

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    Cook's tips

    The Wholesome Goji, Seed And Berry Mix tastes great with cereal or Greek yogurt at breakfast time. Alternatively, add to your lunchtime salad or eat as a snack.
    Extra virgin olive oil is a good substitute for the walnut oil.

    Drinks recommendation

    Guigal Blanc 2006 Côtes de Rhône Blanc, France, is a full flavoured white made from
    50 per cent Viognier. With abundant fruit and a clean finish, it matches the creaminess of the stuffed chicken.

    Comments

    Average user rating

    4 stars