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Stuffed chicken

Stuffed chicken

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Tangy cheese melts into succulent chicken breasts for a filling, flavoursome meal that only takes half an hour to prepare

Serves: 4
Cooking time: 30 mins

Ingredients

Don't fancy rice? This chicken dish tastes just as great with mashed potato or chunky chips.

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4 skinless, boneless chicken breasts
115g (4oz) Gorgonzola or mozzarella
10g (¼ oz) rosemary, roughly chopped
125g (4½ oz) breadcrumbs
2 eggs, beaten
2-3tbsp light olive oil
350g jar tomato and chilli pasta sauce
Salad leaves and wild rice, to serve

Method

Lay clingfilm over each chicken breast and flatten with a rolling pin. Divide the cheese into four portions and place one on each breast. Fold the meat over to form a parcel.
Mix the rosemary and breadcrumbs together and season well. Dip each chicken breast into the beaten egg followed by the breadcrumbs, coating both sides.
Heat the oil on a medium heat in a large frying pan and fry the chicken for 10 mins, turning halfway through. Warm through the tomato and chilli sauce and serve, spooned over the chicken, with salad leaves and wild rice.

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Nutritional information per portion

Calories 470(kcal)
Fat 20.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.