Chicken is a great source of protein and a versatile ingredient.
We thought we would send you this Italian stuffed chicken recipe, which combines simple flavours to transform a plain chicken breast into something delicious.
It’s really easy to make and provides a generous serving of protein.
Italian stuffed chicken
60g / ¼ cup soft cream cheese (use dairy free if preferred)
2 sprigs fresh basil, chopped
20g / 1 heaping Tbsp. green or black olives, sliced (or use chopped sun-dried tomatoes)
pinch of salt and pepper
2 x 200g / 7oz. fresh chicken breasts
2 rashers / slices unsmoked back bacon
1 large ripe tomato, sliced
Serves 2
Per serving:
389 calories
17g fat
5g carbs
54g protein
Preheat oven to 200˚C/ 400˚F.
Line a tray with foil.
Mix the cream cheese, basil, olives and salt and pepper in a bowl.
Cut a pocket into each chicken breast – large enough to add the stuffing.
Stuff the soft cheese mixture into the two chicken breasts. Place the chicken on the tray.
Wrap a bacon rasher around each chicken breast and top with the sliced tomato.
Bake for 20-25 minutes or until chicken is thoroughly cooked.
Store any leftover chicken in an airtight container and refrigerate for up to 2 days.
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