Stuffed Chicken Breasts
It’s delicious. That’s all I have to say.
Just kidding! Of course I will elaborate! I need you to believe me when I say that this little experiment turned out GREAT!
Why was it an experiment?
A meal for one isn’t really an exciting concept is it? Well, to me it actually is (not the being alone part – that I can’t help you with unfortunatley, sorry)! And we all have a finite number of dishes we just keep repeating and repeating each week – because it makes life easier if you don’t have to think much about cooking after a long day at work! I get that…completely!
I guess I don’t really fall into that category. If you’re like me – you’re excited about the cooking part of your day 🙂 And that helps you – because I do the experimenting, and all you have to do is COOK baby COOK! (got a little excited there)…
Anyway, so back to what I was actually wanting to talk about: stuffed chicken! It is such an easy meal to make! And people will be impressed by it I promise you! It looks all fancy-shmancy – but it is one of the EASIEST meals to make! The best part, is that you can use pretty much anything you have – escpecially if you have cheese!
And before I say anything further: for those of you picturing a ginormous full sized stuffed chicken – NOPE not quite right. In fact, I am referring to stuffed chicken BREASTS.
Just to clarify – NOT STUFFED WHOLE CHICKENS 😉 Got it? Okay let me proceed…
A while back, I had this stuffed chicken dish I used to make for myself ALL THE TIME. I had chicken, some peppadews, and some cheese in the fridge, so I figured, HEY let me try stuffing a chicken breast with what I have here. Three ingredients! Only three! And the product was lovely: a small slice of mozarella cheese and three peppadews turned into this gooey melty deliciousness! And a very awesome sidenote: when I calculated the nutritional information…it was under 300 calories!! And with some steamed mixed veg…well under 400 calories (doesn’t feel that way at all!!).
This led me to experiment a little more with stuffed chicken.
I made 5 different stuffings:
- Goats cheese and breadcrumb stuffed chicken breasts – a dish to impress!
- Mozarella and peppadews stuffed chicken breasts – my staple favourite!
- Bacon and mushroom stuffed chicken breasts – for those picky eaters
- Broccoli and feta stuffed chicken breasts – a spin on the usual spinach and feta
- Doritos crumbed stuffed chicken breasts with pineapple and cheddar – a wacky combination
All of them turned out great! And I know this because I made them all for my family…and they LOVED them – even the picky eaters 🙂 I was so pleased!
Now to elaborate on why I said they were easy to make…
Okay okay – if you’re making the Doritos one, it might be a little more effort than the others, because you have to crumb the chicken AND fry the chicken. But that one was a wildcard I tossed into the mix…just to have something a little different. The mozarella and pappadew stuffed chicken was definitely the easiest one (hence why it is one of my staples). You’ll get the drift from the photos…SUPER easy! But in all honesty…the others are pretty basic as well – even the goats cheese one. All you need to do is spread some goats cheese and a sprinkling of a very simple breadcrumb mixture 🙂 Don’t let the word ‘goats cheese’ intimidate you alright 😉
So preparation is simple…but what makes stuffed chicken so lovely, is that you season it a little and pop it into the oven for 20-30 minutes and you’re done! You don’t even need to add any oil – a bonus! Then you remove them from the oven, let them cool for around 5 minutes…and then SLICE to reveal their mouth-watering interior (insert love face emoticon…haha maybe a few of them actually).
And now that I have your attention (and I hope you are still reading!) – let me speak to your visual senses 😉 Which I’m sure will do a whole lot more convincing that my monologue…
This may be the hardest part. However, not difficult at all. The secret is not to be too hung up about slicing perfectly, because a chicken breast usually has a little flap. Here, you have too choices:
- remove the flap and slice the chicken breast open from there – usually ends up more even.
- embrace the flap and slice the chicken breast taking the flap into account – to avoid wastage.
Remember, all you need to do is slice the chicken breast lengthwise, not all the way through, and open it up. From there, you get the beast nice and flat, cover with a piece of cling film or baking paper (all I had at the time), and POUND! Nice and flat like a pancake. Think chicken schnitzels. You want the chicken breast to be around a centimenter thick.
BUT! You don’t actually HAVE to pound them flat. It’s only nice to have them large and thin if you intend to fill them with stuffing and ROLL them shut. Alternatively, you could simply slice a pocket into the chicken breast, stuff them and put them in the oven. This is obviously a quicker method. Also, there is less space for stuffing, so think about that. Less stuffing = potentially lower in calories, but more stuffing is usually more tasty. Personally, the mozarella and peppadew stuffed chicken breast I do not pound flat – I simply cut a pocket into it as stated before 🙂
If any of this is unclear, please feel free to ask away in the comments section. Because somehow I feel like I just made something very simple sound extremely complicated haha! My apologies!
With all of the below stuffings, except the goats cheese stuffed chicken (because the breadcrumbs were already seasoned), I seasoned the chicken breasts with Robertson’s garlic and herb spice before adding the fillings.
Once you have added your filling to the flattened chicken breast – roll them shut and secure with toothpicks. I like to secure one in the middle and one at each end to make sure none of the filling oozes out during the cooking.
Cooking: place the stuffed chicken breasts on a greased oven pan. Place in the oven at 180 degrees for 20-30 minutes depending on your oven. I recommend testing them at 20 minutes, though. I like them cooked, but NOT DRY (nothing worse than a dry piece of white chicken meat).
Having people over for dinner? Well, knock their socks off with this impressive goats cheese and breadcrumbs stuffed chicken! Little do they know, the whole process kept your busy for under an hour 😉 Pretty much only two ingredients, however, the breadcrumbs contain a little crushed garlic and some sage for a burst of flavour. Add the goats cheese for that creaminess and you’re done! A winner!
- Serves: 1
- Serving size: 1 breast
- Calories: 303
- Fat: 10g
- Carbohydrates: 7g
- Sugar: 2g
- Sodium: 454mg
- Fiber: 2g
- Cholesterol: 133mg
- 1 chicken breast (around 130g)
- 30g chevin goats cheese (the plain variety)
- For the breadcrumb stuffing:
- 4 sage leaves, finely chopped
- ¼ tsp crushed garlic
- 2 tbsp breadcrumbs
- seasoning to taste
- Preheat the oven to 180 degrees Celsius.
- Make the breadcrumb stuffing by combining the breadcrumbs, garlic, sage and seasoning.
- Slice a chicken breast length-wise, but not all the way through.
- Open up the chicken breast, cover with clingfilm, and pound nice and flat with a rolling pin.
- The chicken breast should be around 1 cm thick.
- Spread the goats cheese over the chicken breast.
- Sprinkle over the breadcrumb mixture.
- Roll the chicken breast until closed.
- Secure with toothpicks.
- Season the outside to taste.
- Place in the oven for 20-30 minutes.
- Remove from the oven, and allow to cool for 5 minutes before slicing.
2. Information is for 1 serving, so multiply the recipe as necessary.
If you’re having people over…YOU NEED A GOOD BOTTLE OF WINE, right?!! Of course! No dinner party (or conversation for that matter) is complete without a good bottle of vino.
With this fabulous dish, I recommend a lovely crisp Sauvignon Blanc. Try our proudly South African Hermanuspietersfontein choice – Die Kaalvoet Meisie, as shown above.
Click on the link below to purchase online for 110.00 ZAR at: