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Stuffed Mediterranean chicken

Name: Stuffed Mediterranean chicken
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 2 British free-range skin-on chicken breasts; 4 slices of mozzarella; 4 ready-roasted peppers; Few fresh basil leaves; Handful vine-ripened cherry tomatoes; Handful baby spinach leaves; 1 tbsp toasted pine nuts; Handful ready-made croutons

Published: 30 Apr 09
Updated: 18 Mar 24

This stuffed Mediterranean chicken dish is a good way of using up mozzarella and roasted peppers. For a tasty alternative, omit the mozzarella and add a spoonful of pesto instead.

Easy
May 2009

Test kitchen approved

Serves 2
Hands on time 10 min, oven time 20 min

This stuffed Mediterranean chicken dish is a good way of using up mozzarella and roasted peppers. For a tasty alternative, omit the mozzarella and add a spoonful of pesto instead.

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Ingredients

2 British free-range skin-on chicken breasts
4 slices of mozzarella
4 ready-roasted peppers
Few fresh basil leaves
Handful vine-ripened cherry tomatoes
Handful baby spinach leaves
1 tbsp toasted pine nuts
Handful ready-made croutons

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Method

Heat the oven to 220°C/fan200°C/gas 7. Make slits along the sides of the chicken breasts to make a large pocket in each. Season inside and out.
Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and a few fresh basil leaves. Place on a lightly oiled baking tray with a handful of vine-ripened cherry tomatoes, and drizzle with a little more olive oil. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft.
Meanwhile, toss a handful of baby spinach leaves with the pine nuts of your choice and a handful ready-made croutons.