Crunchy stuffed chicken breasts in lemon butter
- October 2009
- Serves 4
- Takes 20 minutes to make, 30 minutes to cook, plus chilling
This crunchy chicken recipe is simple enough for a midweek meal, but impressive enough to serve at a dinner party.
- 27.3g (11.4g saturated)
- 41g (6.2g sugar)
You can vary this chicken recipe by stuffing the breasts with soft goat’s cheese, Boursin or Camembert instead of mozzarella, and use any soft herbs available such as tarragon, parsley or sorrel.
To freeze this dish, prepare up to the end of step 2. Wrap in cling film and store in a plastic container in the freezer for up to 3 months. Bake from frozen on a hot baking sheet and add 15 minutes to the cooking time, baking until the chicken is piping hot and cooked through.
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