Recipes

Stuffed Italian chicken breasts

Nov 04 08:50am
chicken
Prep Time Cook Time Serves
20 minutes 35 minutes 4
Ingredients
  • 100g sliced salami, finely chopped
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup finely chopped pitted kalamata olives
  • 1 tablespoon Tuscan seasoning
  • 400g can crushed tomatoes
  • 275g jar chargrilled capsicum strips, drained, chopped
  • 3 green spring onions, thinly sliced
  • 4 x 200g chicken breast fillets
  • 1/2 cup finely grated parmesan
  • Steamed vegetables, to serve
Method
  1. Combine salami, cheese, olives and half of the seasoning in a medium bowl.
  2. Combine tomatoes, capsicum strips, spring onions and remaining seasoning in a large jug.
  3. Using a small sharp knife, cut a deep10cm length through one side of each chicken breast to form a pocket.
  4. Divide salami mixture among pockets. Season with salt and pepper.
  5. Cook chicken in a heated, oiled frying pan for about 2 minutes on each side or until browned, but not cooked through. Transfer to small baking dish. Top with tomato mixture. Cover with plastic wrap. Refrigerate for up to 2 days.
  6. On day of serving, remove plastic wrap. Sprinkle with parmesan. Cover tightly with foil.
  7. Cook in hot oven (200C) for 30 minutes. Remove foil. Cook for further 5 minutes or until cheese is melted and chicken is cooked through.
  8. Serve chicken with steamed vegetables.
  9. Tip. Chicken can be prepared up to two days ahead. Cook just before serving.
  10. Once chicken dish is cooked, it can be cooled and frozen for up to 2 months. Thaw overnight in refrigerator. Cover dish for reheating.
By New Idea Food Director Barbara Northwood
1 Comments Report Abuse
1. caitlynmaddison - Nov 04 02:01pm
This recipie looks fab and im eager to cook it but I'm allergic to capsicum. Could anyone suggest an alternative?
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