3 Easy Stuffed Chicken Breast Recipes

Updated on September 12, 2018
Gordon Hamilton profile image

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

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
  • 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

Click thumbnail to view full-size
Lay chicken breast fillet on cling filmLay second sheet of cling film on top of filletPounded chicken breastSpoon mascarpone cheese onto chicken breastAdd sun-dried tomatoes and basil to chicken breast and fold over sides Rolled and stuffed filletPancetta is a type of Italian bacon Prepare to roll stuffed chicken breast in pancettaRoll stuffed chicken breast in pancettaPrepare to bake stuffed chicken breast
Lay chicken breast fillet on cling film
Lay chicken breast fillet on cling film
Lay second sheet of cling film on top of fillet
Lay second sheet of cling film on top of fillet
Pounded chicken breast
Pounded chicken breast
Spoon mascarpone cheese onto chicken breast
Spoon mascarpone cheese onto chicken breast
Add sun-dried tomatoes and basil to chicken breast and fold over sides
Add sun-dried tomatoes and basil to chicken breast and fold over sides
Rolled and stuffed fillet
Rolled and stuffed fillet
Pancetta is a type of Italian bacon
Pancetta is a type of Italian bacon
Prepare to roll stuffed chicken breast in pancetta
Prepare to roll stuffed chicken breast in pancetta
Roll stuffed chicken breast in pancetta
Roll stuffed chicken breast in pancetta
Prepare to bake stuffed chicken breast
Prepare to bake stuffed chicken breast

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.

Photo Guide: Linguine and Garlic Cream Sauce

Click thumbnail to view full-size
Set aside stuffed chicken breast fillet to restReduce chicken stock by halfAdd cream, lemon juice, and capers to reduced stock Drain linguine wellAdd linguine to saucePlate linguineAt an angle, halve rested stuffed chicken breastLay stuffed chicken breast on linguineDrizzle remaining sauce over stuffed chicken breastServe stuffed chicken breast and linguine with Peroni Italian beer
Set aside stuffed chicken breast fillet to rest
Set aside stuffed chicken breast fillet to rest
Reduce chicken stock by half
Reduce chicken stock by half
Add cream, lemon juice, and capers to reduced stock
Add cream, lemon juice, and capers to reduced stock
Drain linguine well
Drain linguine well
Add linguine to sauce
Add linguine to sauce
Plate linguine
Plate linguine
At an angle, halve rested stuffed chicken breast
At an angle, halve rested stuffed chicken breast
Lay stuffed chicken breast on linguine
Lay stuffed chicken breast on linguine
Drizzle remaining sauce over stuffed chicken breast
Drizzle remaining sauce over stuffed chicken breast
Serve stuffed chicken breast and linguine with Peroni Italian beer
Serve stuffed chicken breast and linguine with Peroni Italian beer

Recipe 2: Spicy Pork Stuffed Chicken Breast Tortilla Wraps

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

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

Ingredients

  • 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

Instructions

  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.

Photo Guide

Click thumbnail to view full-size
Ingredients for spicy pork stuffed chicken breastsCut off the tips of each chili pepper and finely diceMix the ingredients for the spicy pork stuffingCut a slit to open up the first piece of chickenPlace pork stuffing inside the first chicken fillet (the second fillet is carved and ready)Gently press the two chicken breast fillets together around the spicy pork stuffingVegetables for casseroling with stuffed chickenVegetables are ready for stuffed chicken and casserolingLay stuffed chicken on bed of vegetablesSour cream and Mexicana cheese are the main condiments in this dishRemove spicy pork stuffed chicken from the ovenChicken must rest before it is carvedAdd chopped coriander (cilantro) to the casseroled vegetablesSlice the spicy pork stuffed chickenPlate spicy vegetables, Mexicana cheese, and sour creamBriefly heat tortilla wraps in a hot, dry frying panAdd sliced stuffed chicken to the plate for serviceAdd spicy vegetables to each tortilla wrapReady to roll spicy pork stuffed chicken wrapReady to eat spicy pork stuffed chicken tortilla wrap
Ingredients for spicy pork stuffed chicken breasts
Ingredients for spicy pork stuffed chicken breasts
Cut off the tips of each chili pepper and finely dice
Cut off the tips of each chili pepper and finely dice
Mix the ingredients for the spicy pork stuffing
Mix the ingredients for the spicy pork stuffing
Cut a slit to open up the first piece of chicken
Cut a slit to open up the first piece of chicken
Place pork stuffing inside the first chicken fillet (the second fillet is carved and ready)
Place pork stuffing inside the first chicken fillet (the second fillet is carved and ready)
Gently press the two chicken breast fillets together around the spicy pork stuffing
Gently press the two chicken breast fillets 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
Lay stuffed chicken on bed of vegetables
Lay stuffed chicken on bed of vegetables
Sour cream and Mexicana cheese are the main condiments in this dish
Sour cream and Mexicana cheese are the main condiments in this dish
Remove spicy pork stuffed chicken from the oven
Remove spicy pork stuffed chicken from the oven
Chicken must rest before it is carved
Chicken must rest before it is carved
Add chopped coriander (cilantro) to the casseroled vegetables
Add chopped coriander (cilantro) to the casseroled vegetables
Slice the spicy pork stuffed chicken
Slice the spicy pork stuffed chicken
Plate spicy vegetables, Mexicana cheese, and sour cream
Plate spicy vegetables, Mexicana cheese, and sour cream
Briefly heat tortilla wraps in a hot, dry frying pan
Briefly heat tortilla wraps in a hot, dry frying pan
Add sliced stuffed chicken to the plate for service
Add sliced stuffed chicken to the plate for service
Add spicy vegetables to each tortilla wrap
Add spicy vegetables to each tortilla wrap
Ready to roll spicy pork stuffed chicken wrap
Ready to roll spicy pork stuffed chicken wrap
Ready to eat spicy pork stuffed chicken tortilla wrap
Ready to eat spicy pork stuffed chicken tortilla 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

Ingredients

  • 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

Instructions

  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.

Photo Guide

Click thumbnail to view full-size
Ingredients for stuffed chicken breastRevive the porcini mushrooms and blanch the spinach in boiling waterRemove porcini mushrooms and spinach from water with a slotted spoonFeta, porcini mushroom, and spinach stuffingMediterranean-style vegetables for roasting with stuffed chicken breastSeason vegetables and stir in olive oil before roastingLay stuffed chicken breast on bed of vegetablesRemove stuffed chicken breast and vegetables from ovenRest stuffed chicken breast before slicingServe stuffed chicken breast on a bed of roasted Mediterranean vegetables
Ingredients for stuffed chicken breast
Ingredients for stuffed chicken breast
Revive the porcini mushrooms and blanch the spinach in boiling water
Revive the porcini mushrooms and blanch the spinach in boiling water
Remove porcini mushrooms and spinach from water with a slotted spoon
Remove porcini mushrooms and spinach 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
Season vegetables and stir in olive oil before roasting
Season vegetables and stir in olive oil before roasting
Lay stuffed chicken breast on bed of vegetables
Lay stuffed chicken breast on bed of vegetables
Remove stuffed chicken breast and vegetables from oven
Remove stuffed chicken breast and vegetables from oven
Rest stuffed chicken breast before slicing
Rest stuffed chicken breast before slicing
Serve stuffed chicken breast on a bed of roasted Mediterranean vegetables
Serve stuffed chicken breast on a bed of roasted Mediterranean vegetables
Set aside stuffed chicken breast fillet to rest
Set aside stuffed chicken breast fillet to rest

Questions & Answers

    © 2013 Gordon Hamilton

    Comments

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        5 years ago from Wishaw, Lanarkshire, United Kingdom

        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

        Carly Sullens 

        5 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 imageAUTHOR

        Gordon Hamilton 

        5 years ago from Wishaw, Lanarkshire, United Kingdom

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

      • randomcreative profile image

        Rose Clearfield 

        5 years ago from Milwaukee, Wisconsin

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

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        5 years ago from Wishaw, Lanarkshire, United Kingdom

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

      • NMLady profile image

        NMLady 

        5 years ago from New Mexico & Arizona

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

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