Easy Stuffed Chicken Breast Recipes

Chicken breast stuffed with feta cheese, porcini muchrooms and spinach, served with roasted Mediterranean vegetables
Chicken breast stuffed with feta cheese, porcini muchrooms and spinach, served with roasted Mediterranean vegetables

By stuffing chicken breasts, it is possible to bolster the mild flavour of chicken and add a whole new dimension to a simple family meal. Stuffing recipes can be comprised of virtually anything known to accompany chicken and need not be difficult or take long to prepare. It should be remembered only that when a chicken breast is stuffed, it may take that little bit longer to cook due to the extra weight and bulk.

This page will look at three very different recipes for stuffed chicken breasts and alternative ways of serving them to delicious effect. Why not give one of them a go tonight?

Sun Dried Tomato, Basil and Mascarpone Stuffed Chicken Breast

Sun dried tomato, basil and mascarpone stuffed chicken breast with linguine and garlic cream sauce
Sun dried tomato, basil and mascarpone stuffed chicken breast with linguine and garlic cream sauce

Cook Time

  • Prep time: 15 min
  • Cook time: 40 min
  • Ready in: 55 min
  • Yields: One serving

Ingredients

  • 1 skinless chicken breast fillet
  • 2 tsp mascarpone cheese
  • 2 pieces sun dried tomato
  • 3 large basil leaves, 1 for stuffing and 2 for garnish
  • Salt and black pepper
  • 6 slices pancetta
  • 3oz dried linguine
  • Little bit of butter
  • 1 large garlic clove, peeled and grated
  • ¼ pint fresh chicken stock
  • 2 tbsp double (heavy) cream
  • Juice of half a lemon
  • 6 whole capers

Instructions

Click thumbnail to view full-size
Chicken breast fillet is laid on clingfilmSecond sheet of clingfilm is laid on top of chicken breastPounded chicken breastMascarpone cheese is spooned on to chicken breastSun dried tomatoes and basil are added to chicken breast and sides are folded overRolled and stuffed chicken breastPancetta is a type of Italian bacon Preparing to roll stuffed chicken breast in pancettaRolling stuffed chicken breast in pancettaPreparing to bake stuffed chicken breast
Chicken breast fillet is laid on clingfilm
Chicken breast fillet is laid on clingfilm
Second sheet of clingfilm is laid on top of chicken breast
Second sheet of clingfilm is laid on top of chicken breast
Pounded chicken breast
Pounded chicken breast
Mascarpone cheese is spooned on to chicken breast
Mascarpone cheese is spooned on to chicken breast
Sun dried tomatoes and basil are added to chicken breast and sides are folded over
Sun dried tomatoes and basil are added to chicken breast and sides are folded over
Rolled and stuffed chicken breast
Rolled and stuffed chicken breast
Pancetta is a type of Italian bacon
Pancetta is a type of Italian bacon
Preparing to roll stuffed chicken breast in pancetta
Preparing to roll stuffed chicken breast in pancetta
Rolling stuffed chicken breast in pancetta
Rolling stuffed chicken breast in pancetta
Preparing to bake stuffed chicken breast
Preparing to bake stuffed chicken breast
  1. The first step is to pound, stuff, roll and cook the chicken breast. Begin by putting your oven on to 190C/375F. It's vital to know in the first instance that pounding a chicken breast is not like taking your frustrations out on a tough piece of beef. It is very delicate and can easily be destroyed by heavy handedness.
  2. Lay a large sheet of clingfilm/plastic wrap over a chopping board. Make sure it is a large sheet as the chicken will be expanded significantly by pounding. Lay the chicken breast in the centre of the board/plastic and lay a similar sized sheet of clingfilm on top. Use a rolling pin to pound the chicken breast, rather than a meat mallet - you are much less likely to damage the fillet.
  3. Be gentle and take your time pounding the fillet. It is far better to let this process take a few minutes than to destroy the chicken. Stop as required to rearrange the clingfilm as it will scrunch up as you work.
  4. When the chicken fillet has been pounded to a thickness of about a quarter of an inch, remove the top sheet of clingfilm. Spoon on the mascarpone cheese. Spread it out but leave a border of about an inch at either end a half inch on both sides. This is simply to prevent the cheese leaking out during cooking.
  5. Lay the sun dried tomato pieces on top of the mascarpone at the thicker end of the fillet. Tear up one of the basil leaves and scatter over the top. Season with salt and pepper, fold over the edges and carefully roll, starting at the end with the tomatoes and basil.
  6. Lift the chicken on the clingfilm from the chopping board and lay out the slices of pancetta side by side, very slightly overlapping.
  7. Sit the rolled chicken with the open end down in the centre of the pancetta slices. Fold over from one end then roll.
  8. Drizzle a little bit of olive oil on the base of a casserole dish. Lay in the rolled chicken fillet, fold on the bottom, and put on the lid. Put in to the oven and cook for twenty-five minutes. After this time, remove the dish from the oven, take off the lid and cook uncovered for five more minutes.
Click thumbnail to view full-size
Stuffed chicken breast fillet is set aside to restChicken stock is reduced by halfCream, lemon juice and capers are added to reduced stock Linguine should be well drainedLinguine is added to sauceLinguine is platedRested stuffed chicken breast is halved at an angleStuffed chicken breast is laid on linguineRemaining sauce is drizzled over stuffed chicken breastStuffed chicken breast and linguine is served with Peroni Italian beer
Stuffed chicken breast fillet is set aside to rest
Stuffed chicken breast fillet is set aside to rest
Chicken stock is reduced by half
Chicken stock is reduced by half
Cream, lemon juice and capers are added to reduced stock
Cream, lemon juice and capers are added to reduced stock
Linguine should be well drained
Linguine should be well drained
Linguine is added to sauce
Linguine is added to sauce
Linguine is plated
Linguine is plated
Rested stuffed chicken breast is halved at an angle
Rested stuffed chicken breast is halved at an angle
Stuffed chicken breast is laid on linguine
Stuffed chicken breast is laid on linguine
Remaining sauce is drizzled over stuffed chicken breast
Remaining sauce is drizzled over stuffed chicken breast
Stuffed chicken breast and linguine is served with Peroni Italian beer
Stuffed chicken breast and linguine is served with Peroni Italian beer
  1. When you have removed the lid from the chicken cooking dish and returned it to the oven, bring a big pan of heavily salted water to the boil. Add the linguine to simmer for ten minutes.
  2. Melt a little butter in a saucepan and grate in the garlic. Cook for a couple of minutes before adding the chicken stock to reduce by half on a fairly high simmer.
  3. Remove the chicken from the oven. Use cooking tongs to lift it to a chopping board and leave it to rest for five minutes or so.
  4. Drain the linguine through a colander. Add the lemon juice, cream and capers to the stock and stir well. Simmer for a further minute before tipping in the linguine. Stir around gently with cooking tongs before plating the linguine in a deep plate with most of the sauce. Reserve a little for the chicken.
  5. Cut the rested chicken in half at a forty-five degree angle. Plate on top of the linguine before drizzling with the remaining sauce.
  6. Sit the two remaining basil leaves one on top of the and roll like a cigar. Finely slice. This is often referred to as a chiffonade in classic recipes.
  7. Scatter the basil leaves over the dish from a height (just like with seasoning, this ensures more even dispersal) and serve with the Peroni beer.

Spicy Pork Stuffed Chicken Breast Tortilla Wraps

Chicken breasts are stuffed with a spicy pork mixture, casseroled then sliced and served in tortilla wraps with spicy vegetables and condiments
Chicken breasts are stuffed with a spicy pork mixture, casseroled then sliced and served in tortilla wraps with spicy vegetables and condiments

If you are going to prepare this recipe and find yourself looking for sausage meat in your local supermarket, you may find that it is available only in quantities far greater than you need. One option is of course to freeze the extra but a good, really simple tip is to buy basic pork sausages (two per serving), nip one end of the skin with scissors and squeeze out the meat. The skins should of course be discarded.

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: One serving

Ingredients

  • 2 skinless chicken breast fillets
  • 2 pork sausages, meat squeezed from skins
  • 1 medium hot red chilli pepper
  • 1 medium hot green chilli pepper
  • 1 clove of garlic, peeled and grated
  • Few drops of Tabasco sauce (be careful - it's hot!)
  • ½ red bell pepper, chopped in to ¾" squares
  • ½ green bell pepper, chopped in to ¾" squares
  • ½ red onion, very roughly chopped
  • Olive oil
  • Salt and pepper
  • 1 tbsp freshly chopped coriander leaf/cilantro
  • 2oz Mexicana cheese or equivalent, sliced and roughly broken
  • 2 tbsp soured cream
  • 3 tortilla wraps

Instructions

Click thumbnail to view full-size
Ingredients for spicy pork stuffed chicken breastsTips of the chilli peppers only are finely diced and used for the stuffingMixing the ingredients for the spicy pork stuffingA slit is made to open up the first piece of chickenPork stuffing is laid on to the first chicken fillet with a second made readyTwo chicken breast fillets are gently pressed together around the spicy pork stuffingVegetables for casseroling with stuffed chickenVegetables are ready for stuffed chicken and casserolingStuffed chicken is laid on bed of vegetablesSoured cream and Mexicana cheese are the main condiments in this dishSpicy pork stuffed chicken is removed from the ovenChicken has to be rested before it is carvedChopped coriander/cilantro is added to the casseroled vegetablesCarving the spicy pork stuffed chickenSpicy vegetables, Mexicana cheese and soured cream are platedTortilla wraps are briefly heated in a hot, dry frying panSliced stuffed chicken is added to the plate for serviceSPicy vegetables are first to be added to each tortilla wrapSpicy pork stuffed chicken wrap ready to be rolled
Ingredients for spicy pork stuffed chicken breasts
Ingredients for spicy pork stuffed chicken breasts
Tips of the chilli peppers only are finely diced and used for the stuffing
Tips of the chilli peppers only are finely diced and used for the stuffing
Mixing the ingredients for the spicy pork stuffing
Mixing the ingredients for the spicy pork stuffing
A slit is made to open up the first piece of chicken
A slit is made to open up the first piece of chicken
Pork stuffing is laid on to the first chicken fillet with a second made ready
Pork stuffing is laid on to the first chicken fillet with a second made ready
Two chicken breast fillets are gently pressed together around the spicy pork stuffing
Two chicken breast fillets are gently pressed together around the spicy pork stuffing
Vegetables for casseroling with stuffed chicken
Vegetables for casseroling with stuffed chicken
Vegetables are ready for stuffed chicken and casseroling
Vegetables are ready for stuffed chicken and casseroling
Stuffed chicken is laid on bed of vegetables
Stuffed chicken is laid on bed of vegetables
Soured cream and Mexicana cheese are the main condiments in this dish
Soured cream and Mexicana cheese are the main condiments in this dish
Spicy pork stuffed chicken is removed from the oven
Spicy pork stuffed chicken is removed from the oven
Chicken has to be rested before it is carved
Chicken has to be rested before it is carved
Chopped coriander/cilantro is added to the casseroled vegetables
Chopped coriander/cilantro is added to the casseroled vegetables
Carving the spicy pork stuffed chicken
Carving the spicy pork stuffed chicken
Spicy vegetables, Mexicana cheese and soured cream are plated
Spicy vegetables, Mexicana cheese and soured cream are plated
Tortilla wraps are briefly heated in a hot, dry frying pan
Tortilla wraps are briefly heated in a hot, dry frying pan
Sliced stuffed chicken is added to the plate for service
Sliced stuffed chicken is added to the plate for service
SPicy vegetables are first to be added to each tortilla wrap
SPicy vegetables are first to be added to each tortilla wrap
Spicy pork stuffed chicken wrap ready to be rolled
Spicy pork stuffed chicken wrap ready to be rolled
Source
  1. Put your oven on to preheat to 190C/375F. Put the sausage meat in to a bowl. Nip around half an inch off the pointed end of each chilli pepper and finely chop. Add to the sausage meat with the garlic and Tabasco sauce.
  2. Lay the first chicken breast what was skin side down on a chopping board. Cut carefully along the centre, going about two-thirds of the way through only, to form a groove.
  3. Mix the sausage meat and accompaniments thoroughly. The easiest way to do this by far is by hand. Form it in to a long sausage shape that it fits in to the groove of the chicken breast. Some of it should be sticking up - that's OK.
  4. Make a cut in the second chicken breast in exactly the same way as before and lay it on top of the first fillet, skin side up that the groove covers the sausage meat. Lightly press around the edges to seal but be careful not to squeeze out the sausage meat.
  5. Slice the remaining pieces of the chillies in to discs. Add to a casserole dish with the bell peppers and red onion. Season with salt and black pepper, drizzle with olive oil and give a gentle stir with a wooden spoon.
  6. Lay the chicken and spicy pork parcel on top of the vegetables. Season with salt and drizzle with more olive oil.
  7. Put the lid on the dish and place it in to the oven for forty minutes.
  8. Take the casserole dish from the oven and carefully remove the lid. Using a large pair of cooking tongs, lift the chicken to a chopping board and leave it for five minutes to rest.
  9. Add the coriander/cilantro to the vegetables and stir. Put the lid back on to the dish and return it to the switched off but still warm oven.
  10. Spoon the soured cream in to a small ramekin and place the Mexicana cheese in another. Lay on a serving plate.
  11. Heat the tortilla wraps per the instructions on the packet. In this case, they required only fifteen seconds each - one at a time - in a hot, dry frying pan. Lay on a separate serving plate.
  12. Take the vegetables from the oven and use a slotted spoon to add them to a small bowl. Lay the bowl on the plate with the soured cream and cheese.
  13. Carefully slice the chicken with a very sharp carving knife. Arrange the slices on the remaining clear part of the principal serving plate.
  14. The wraps can be prepared entirely to personal preference. Here, a line of vegetables was added two-thirds of the way along a diameter of each tortilla wrap. It was topped by two slices of chicken, some soured cream and finally a few pieces of the cheese. The wrap was then folded and rolled to eat.

Feta, Porcini Mushrooms and Spinach Stuffed Chicken Breast

Feta cheese, porcini mushrooms and spinach comprise the stuffing for this chicken breast which was roasted on a bed of assorted vegetables
Feta cheese, porcini mushrooms and spinach comprise the stuffing for this chicken breast which was roasted on a bed of assorted vegetables

Cook Time

Prep time: 20 min

Cook time: 40 min

Ready in: 1 hour

Yields: One serving

Ingredients

  • 1 skinless chicken breast fillet
  • 2 tsp dried porcini mushrooms
  • 6 baby spinach leaves
  • 1oz feta cheese
  • Salt and black pepper
  • ½ aubergine/eggplant, roughly chopped
  • ½ courgette/zucchini, roughly chopped
  • ½ medium red onion, peeled and roughly chopped
  • 1 large garlic clove, peeled and sliced
  • 6 pitted black olives
  • Extra virgin olive oil
  • Chopped flat leaf parsley to garnish

Instructions

The technique used for stuffing the chicken breast in this recipe involves making a small incision with a sharp knife and cutting out a pocket in the centre of the chicken breast. The process is explained very effectively in the short video below. It is strongly recommended therefore that you take just a couple of minutes to watch the video before proceeding any further.

Click thumbnail to view full-size
Ingredients for stuffed chicken breastPorcini mushrooms and spinach are revived/blanched in boiling waterPorcini mushrooms and spinach are removed from water with a slotted spoonFeta, porcini mushroom and spinach stuffingMediterranean style vegetables for roasting with stuffed chicken breastMediterranean vegetables are seasoned and stirred in olive oil for raostingStuffed chicken breast is laid on bed of Mediterranean vegetablesStuffed chicken breast and Mediterranean vegetables removed from ovenStuffed chicken breast is rested before it is slicedStuffed chicken breast is served on a bed of roasted Mediterranean vegetables
Ingredients for stuffed chicken breast
Ingredients for stuffed chicken breast
Porcini mushrooms and spinach are revived/blanched in boiling water
Porcini mushrooms and spinach are revived/blanched in boiling water
Porcini mushrooms and spinach are removed from water with a slotted spoon
Porcini mushrooms and spinach are removed from water with a slotted spoon
Feta, porcini mushroom and spinach stuffing
Feta, porcini mushroom and spinach stuffing
Mediterranean style vegetables for roasting with stuffed chicken breast
Mediterranean style vegetables for roasting with stuffed chicken breast
Mediterranean vegetables are seasoned and stirred in olive oil for raosting
Mediterranean vegetables are seasoned and stirred in olive oil for raosting
Stuffed chicken breast is laid on bed of Mediterranean vegetables
Stuffed chicken breast is laid on bed of Mediterranean vegetables
Stuffed chicken breast and Mediterranean vegetables removed from oven
Stuffed chicken breast and Mediterranean vegetables removed from oven
Stuffed chicken breast is rested before it is sliced
Stuffed chicken breast is rested before it is sliced
Stuffed chicken breast is served on a bed of roasted Mediterranean vegetables
Stuffed chicken breast is served on a bed of roasted Mediterranean vegetables
  1. Put your oven on to preheat to 190C/375F.
  2. Pour some boiling water in to a glass or stone bowl and add the dried porcini mushrooms for ten minutes to reconstitute. The spinach leaves should also be added for the last two or three minutes just to blanch slightly.
  3. Drain the mushrooms and spinach leaves and gently squeeze out the excess liquid. Finely chop and return them to the (dried) bowl. Crumble in the feta cheese with your fingers and season with black pepper only. The cheese will provide all the salt required. Stir to combine.
  4. Cut the pocket in the chicken breast and stuff as demonstrated in the video. This can be a bt messy and you may wish to dampen some kitchen paper in lukewarm water and gently wipe the chicken clean afterwards. This is for presentation purposes only and will not affect the actual cooking process. Season the outside of the chicken lightly with salt.
  5. Put the vegetables in to a deep, ovenproof dish. Season well with salt and pepper, drizzle with extra virgin olive oil and stir gently with a wooden spoon.
  6. Lay the chicken in the centre of the vegetables and cover the dish with tinfoil. Bake in the oven for thirty minutes.
  7. Take the dish from the oven and carefully remove the tinfoil. Bake uncovered for a further ten minutes.
  8. Carefully lift the chicken breast to a chopping board and leave to rest for five minutes. Return the vegetables to the switched off but still warm oven.
  9. Use a slotted spoon to lift the vegetables to a deep serving plate. Slice the chicken in half and sit it on top. Garnish with the freshly chopped parsley.

Checked out the recipes? Which one did you prefer?

  • Sun dried tomato, basil and mascarpone stuffed chicken breast
  • Spicy pork stuffed chicken breast tortilla wraps
  • Feta cheese, porcini mushroom and spinach stuffed chicken breast
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6 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Carly. No - I'm afraid I cook for one these days, which is why I use those quantities whenever possible. If you ever make it to Scotland, I'll up the quantities for you and your family. Thanks for visiting :)


CarlySullens profile image

CarlySullens 3 years ago from St. Louis, Missouri

With all your cooking hubs; do you have a group of people over that you make all this food for? If so, may I invite myself? LOL, everything you make looks so yummy.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks very much, randomcreative. Hope you get the chance to pick one and give it a go :)


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

There are so many great options here! It's hard to know where to start.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, NMLady! :) I'm glad you like these ideas.


NMLady profile image

NMLady 3 years ago from New Mexico & Arizona

Nice hub and MORE important.....looks soooo tasty!!

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