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3 Easy Stuffed Chicken Breast Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

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

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

By stuffing chicken breasts, it is possible to bolster this meat's mild flavor and add a whole new dimension to a simple family meal. Recipes can be comprised of virtually anything known to accompany chicken and need not be difficult or take long to prepare. The only trick to remember is that when a chicken breast is stuffed, it may take a little bit longer to cook due to the extra weight and bulk.

This article will look at three very different, but all equally delicious, recipes. You will learn how to make chicken breast stuffed with:

  • Sun-dried tomato, basil, and mascarpone; served with linguine and garlic cream sauce.
  • Spicy pork with fresh coriander and chili pepper; served in a tortilla wrap.
  • Feta, porcini mushrooms, and spinach; served on a bed of roasted Mediterranean vegetables.

Why not give one of them a go tonight?

Recipe 1: Sun-Dried Tomato, Basil, and Mascarpone Stuffed Chicken Breast

Served with linguine and garlic cream sauce

Served with linguine and garlic cream sauce

Cook Time

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


  • 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
  • 3 oz. 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 for Stuffed Chicken

  1. Preheat oven to 190C/375F.
  2. Lay a large sheet of cling film (plastic wrap) over a chopping board. Make sure it's a large sheet as the chicken will expand significantly by pounding. Lay the chicken breast in the center of the board/plastic and lay a similar-sized sheet of cling film on top.
  3. Use a rolling pin to pound the chicken breast (avoid using a meat mallet, as this tool more likely to damage the fillet). Note: Pounding a chicken breast is not like taking your frustrations out on a tough piece of beef. Chicken is very delicate and can easily be destroyed by heavy-handedness. Be gentle and take your time. It is far better to let this process take a few minutes than to destroy the chicken. Stop as required to rearrange the cling film as it will scrunch up as you work.
  4. When the fillet has been pounded to a thickness of about a quarter of an inch, remove the top sheet of cling film. Spoon on the mascarpone cheese. Spread it out but leave a border of about an inch at either end, and 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 center 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 fillet, fold on the bottom, and put on the lid. Put into the oven and cook for 25 minutes. Remove lid and cook uncovered for 5 more minutes.
  9. Remove the chicken from the oven. Use cooking tongs to lift it to a chopping board and leave it to rest for 5 minutes or so.
  10. Cut the rested chicken in half at a 45-degree angle. Plate on top of the linguine and sauce (instructions below).

Photo Guide: Stuffed Chicken

Instructions for Linguine and Garlic Cream Sauce

  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. 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 to drizzle on top of the chicken.
  4. Plate the chicken on top of the linguine before drizzling with the remaining sauce.
  5. Place the two remaining basil leaves one on top of the other and roll like a cigar. Finely slice. This is often referred to as a chiffonade in classic recipes.
  6. Scatter the basil leaves over the dish from a height (just like with seasoning, this ensures more even dispersal). I like to serve this dish with Peroni beer.
This spicy dish is served in tortilla wraps with spicy vegetables and condiments

This spicy dish is served in tortilla wraps with spicy vegetables and condiments

Recipe 2: Spicy Pork Stuffed Chicken Breast Tortilla Wraps

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. Of course one option is 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 then be discarded.

Cook Time

  • Prep time: 15 min
  • Cook time: 45 min
  • Ready in: 1 hour
  • Yields: One serving


  • 2 skinless chicken breast fillets
  • 2 pork sausages, meat squeezed from skins
  • 1 medium hot red chili pepper
  • 1 medium hot green chili pepper
  • 1 clove of garlic, peeled and grated
  • A few drops of Tabasco sauce (be careful—it's hot!)
  • ½ red bell pepper, chopped into ¾" squares
  • ½ green bell pepper, chopped into ¾" squares
  • ½ red onion, very roughly chopped
  • Olive oil
  • Salt and pepper
  • 1 Tbsp fresh coriander (cilantro), chopped
  • 2 oz. Mexicana cheese or equivalent, sliced and roughly broken
  • 2 Tbsp sour cream
  • 3 tortilla wraps


  1. Preheat your oven to 190C/375F. Place the sausage meat into a bowl. Nip around half an inch off the pointed end of each chili pepper and finely chop (reserve remaining chilis for step 5). Add finely chopped chili peppers, garlic, and Tabasco sauce to the bowl.
  2. Lay the first chicken breast skin-side down (or what used to be skin-side) on a chopping board. Cut carefully along the center, forming a groove about two-thirds of the way through the fillet.
  3. Mix the sausage meat and accompaniments thoroughly. The easiest way to do this by far is by hand. Form it into a long sausage shape that it fits into 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, so 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 reserved chili pieces into 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 into the oven for 40 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 5 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 sour cream into 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 15 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 sour 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. My practice is to line the vegetables two-thirds of the way along the diameter of each tortilla. Then I add 2 slices of chicken, some sour cream, and a few pieces of the cheese. Finally, I fold and roll to produce my wrap.

Recipe 3: Feta, Porcini Mushrooms, and Spinach Stuffed Chicken Breast

Served on a bed of roasted assorted vegetables

Served on a bed of roasted assorted vegetables

Cook Time

  • Prep time: 20 min
  • Cook time: 40 min
  • Ready in: 1 hour
  • Yields: One serving


  • 1 skinless chicken breast fillet
  • 2 tsp dried porcini mushrooms
  • 6 baby spinach leaves
  • 1 oz. 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
  • Flat leaf parsley, chopped, for garnish

A Note About This Recipe

This recipe requires a technique that involves using a sharp knife to make a small incision and cut out a pocket in the center of the chicken breast. The process is explained very effectively in the short video below. I strongly recommend, therefore, that you take a couple of minutes to watch the video before proceeding any further.

Video: Recommended Technique


  1. Preheat oven to 190C/375F.
  2. Pour some boiling water into a glass or stone bowl, and add the dried porcini mushrooms for 10 minutes to reconstitute. The spinach leaves should also be added for the last 2-3 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 bit messy, and you may wish to dampen some kitchen paper in lukewarm water and gently wipe the chicken clean afterward. 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 into 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 center of the vegetables and cover the dish with tinfoil. Bake in the oven for 30 minutes.
  7. Take the dish from the oven, and carefully remove the tinfoil. Bake uncovered for a further 10 minutes.
  8. Carefully lift the chicken breast to a chopping board, and leave to rest for 5 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 place it on top. Garnish with the freshly chopped parsley.
Set aside stuffed chicken breast fillet to rest

Set aside stuffed chicken breast fillet to rest

© 2013 Gordon Hamilton


Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 15, 2013:

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 :)

Carly Sullens from St. Louis, Missouri on April 09, 2013:

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 (author) from Wishaw, Lanarkshire, United Kingdom on April 08, 2013:

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

Rose Clearfield from Milwaukee, Wisconsin on April 07, 2013:

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

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on April 06, 2013:

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

NMLady from New Mexico & Arizona on April 05, 2013:

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

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