Stuffed chicken recipes
Our top 3 of 14 Stuffed chicken recipes
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Italian Stuffed Chicken
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Pesto and Mozzarella Stuffed Chicken Meal
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Balmoral Chicken (chicken Stuffed with Haggis)
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Ingredients
- 2 tbsp chopped black olives or sundried tomatoes
- 1 garlic cloves. crushed
- ½ tsp dried mixed herbs
- 200g cream cheese (soft)
- 4 plump skinless chicken breasts
- 4 ripe tomatoes
- olive oil for drizzling
Method
- 1.Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
- 2.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. Season, then scatter with the remaining herbs. Drizzle with olive oil.
- 3. 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.
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Add commentIngredients
- 3 chicken breasts
- 1 large Mozzarella ball
- 2 tbsp green pesto sauce
- 5ml Chilli sauce
- a pinch salt and pepper
- 15 slices bacon rashes
- 1 tsp lemon juice
- 1 onion chopped
- 6 baby tomatoes
- 3 small Potatoes
- 2 tbsp Balsamic Vinegar
- 2 tbsp olive oil
- 1 garlic clove. crushed
- 1 tbsp tyme (dried)
- 10 small mushrooms
Method
- 1)Preheat oven at 180 degrees.
- 2) put mozzarella, pesto, chilli, lemon, garlic, mushrooms and blitz in a blender.
- 3) stuff into the chicken and wrap each peice in 5 peices of bacon.
- 4) mix the onion, tomatoes and potatoes in balsamic vineger add the tyme.
- 5) put the chicken into an oven dish and spread the veg in vinegar around the chicken... pour the olive oil over and put in oven for 40 mins and leave to rest for 5 minutes and serve with lettuce.
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6 Comments
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carol savage Wed Dec 28 2011 • Reply
Hi Jodi you can download a pdf - (it comes up after about a min) or just email recipe to yourself or print it off using icons under ingredients - happy cooking!
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Very nice although can be served with a Drambuie and double cream sauce.An alternative method is to flatten out the chicken and fill with haggis roll in cling film closing ether end and then place in a dish with water in the oven and poach chicken - no bacon ! then remove and slice presents very nicely server with Drambuie and cream sauce With both receipts remember to use uncooked haggis
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john watson Mon Jun 28 2010 • Reply
I think mix a tot of malt whisky with he haggis and notice the difference,john watson
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switchlock Tue Dec 22 2009 • Reply
Sounds really good can't wait to try, and maybe a little dried and powdered tarragon rubbed inside would make the haggis even better. Thanks
Ingredients
- 2 Large Skinless Chicken Breasts
- 85g Haggis
- 6 Rashers Back Bacon
- 10g Melted Butter
- pinch salt and freshly ground black pepper
Method
- Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each.
- Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat. Wrap each chicken breasts in 3 rashers of bacon, covering as much of the chicken as possible. Brush with melted butter and season.
- Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy.
- Nice served with Sauteed potatoes and Creamed Spinach.
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