Sun-Dried Tomato & Basil Stuffed Chicken Breasts with Mediterranean Veg
Ingredients
- 4 skinless chicken breasts
- 80 g sun-dried tomatoes in oil
- 100 g cream cheese
- 15 g fresh basil
- 1 courgette
- 2 red pepper
- 2 tbsp olive oil
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 44.8 g
- Carbohydrate
- 10.7 g
- of which sugars
- 7.7 g
- Fat
- 17.9 g
- of which saturates
- 6 g
- Fibre
- 3.4 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/180°C fan. Finely chop the sun-dried tomatoes and mix with the cream cheese and torn basil leaves. Season well.
- 2
Cut a deep pocket into the side of each chicken breast and fill with the cream cheese mixture. Press the edges together to seal.
- 3
Slice the courgette and peppers into chunks and toss with olive oil and crushed garlic in a roasting tin. Season.
- 4
Place the stuffed chicken breasts on top of the vegetables and drizzle with a little extra oil.
- 5
Roast for 25–30 minutes until the chicken is cooked through and the vegetables are tender. Rest for 5 minutes before serving.
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