Stuffed chicken breasts

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Serves: 4

By saultanpepper

(1 Vote) 1


  • 4 chicken breast

  • 1 medium red onion

  • 1 bunch coriander

  • 3 slices pancetta or good dry-cured smoked streaky bacon

  • 1 handful breadcrumbs (most stale breads will do, works as well with sliced white as with ciabatta)


  1. To make the stuffing mix, chop the bacon/pancetta into small pieces and fry gently in its own fat.
  2. Peel and finely chop the onion and add to the bacon; fry until the onion is soft and just slightly coloured.
  3. Place breadcrumbs (stale bread of whatever kind is best) in a bowl along with bacon and onion.
  4. Finely chop coriander leaves and add to bowl; mix and season to taste, adding a slug (technical term - probably about 2 tbsp) of olive oil to bind the mixture.
  5. Take chicken breasts and place smooth side down on your chopping board. With the point of a good knife make a pocket in the underside of each breast.
  6. Fill the pockets with a generous amount of stuffing - the recipe as given is enough for four chicken breasts - and use cocktail sticks to secure the breasts back into their original shape for baking.
  7. Place breasts in a baking tin, baste with olive oil, cover with foil and bake for 10 mins at gas mark 6/200C.
  8. Remove foil and return to oven for another 10-15 mins, then remove cocktail sticks and serve.

Handy Hint

Soak the cocktail sticks in water before using, so they won't burn
Goes well with saute or roast potatoes
Sorry about the 'handful' measurement - it's probably about 2 slices' worth of breadcrumbs. Would probably work with thighs as well, but haven't tried it.

Additional Information

  • Chicken

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  • trevortherev 01/04/09 01:49

    Easy to cook , and absolutely succulent! You won't be disappointed!