Stuffed Mediterranean chicken

Stuffed Mediterranean chicken
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, toss a handful of baby spinach leaves with the pine nuts of your choice and a handful ready-made croutons.
  4. Dress with your favourite vinaigrette and serve alongside the chicken and roasted tomatoes.


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