Stuffed Italian Chicken

A fast delicious meal. The Stuffed Italian Chicken with sundried tomatoes and cream cheese makes it a meal worth waiting for. When you are looking for a meal that will satisfy your family both young and old. The moist chicken sitting on a bed of hot pasta with the sumptuous sauce is appealing in every way. As in taste, appearance and aroma.  For the adult version, serve with a lovely chilled Vouvray or Chardonnay for the perfect accompaniment. If you enjoy Chicken recipes then please view Chicken Dijon and a very popular recipe Indian Butter Chicken.  There are so many recipes on our site, it would take years of enjoyment to try them all.

Stuffed Italian Chicken

Fast for that last minute meal

4.77 from 47 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Chicken, Herbs, Pasta, Stuffed Italian Chicken, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 314kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 2 tbsp olives chopped
• 30 g sundried tomatoes
• 1 clove garlic crushed
• 1/2 tsp mixed herbs
• 200 g full fat soft cheese
• 4 large chicken breasts skined/boned
• 300 g pasta
• 4 large tomatoes
• olive oil

Instructions

• Heat oven to 220C/fan 200C/gas 7.
• Beat the olives and sundried tomatoes, garlic and almost all the herbs into the cheese, then season.
  2 tbsp olives, 30 g sundried tomatoes, 1 clove garlic, 200 g full fat soft cheese, 1/2 tsp mixed herbs
• Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
  4 large chicken breasts
• 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.
• Boil pan of salted water and add the pasta. Cook according to packet instructions.
  300 g pasta
• Season, then scatter with the remaining herbs. Drizzle with olive oil.
  olive oil
• Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
  4 large tomatoes

Nutrition

Calories: 314kcal | Carbohydrates: 31g | Protein: 9g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 453mg | Potassium: 41mg | Fiber: 3g | Sugar: 4g