Stuffed Chicken Breast

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Stuffed Chicken Breast
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45 min.
ready in 1 hr 25 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie610 kcal(29 %)
Protein34.85 g(36 %)
Fat37.27 g(32 %)
Carbohydrates37.02 g(25 %)
Sugar added0 g(0 %)
Roughage5.86 g(20 %)
Vitamin A300.12 mg(37,515 %)
Vitamin D0.11 μg(1 %)
Vitamin E1.54 mg(13 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.17 mg(15 %)
Niacin18.84 mg(157 %)
Vitamin B₆0.69 mg(49 %)
Folate52.99 μg(18 %)
Pantothenic acid1.24 mg(21 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C29.45 mg(31 %)
Potassium974.25 mg(24 %)
Calcium149.03 mg(15 %)
Magnesium60.22 mg(20 %)
Iron3.82 mg(25 %)
Zinc1.44 mg(18 %)
Saturated fatty acids5.94 g
Cholesterol76.12 mg


For the filling
1 garlic clove
2 Tbsps black, pitted Olives
2 sprigs Basil
4 strips paprika (in oil)
200 grams Ciabatta
5 Tbsps olive oil
3 Tbsps Red wine vinegar
2 Tbsps freshly grated Parmesan
freshly ground peppers
4 Chicken breasts (each about 150 g)
2 Tbsps olive oil
2 Fennel
150 milliliters Vegetable broth
For the salsa
1 garlic clove
2 shallots
2 Tbsps olive oil
400 grams diced tomatoes (canned)
1 tsp dried oregano
How healthy are the main ingredients?
tomatoolive oilOliveParmesanolive oilBasil

Preparation steps


Preheat oven to 180°C (approximately 350°F). For the filling, peel garlic and finely chop. Drain olives. Rinse basil, shake dry and pluck off leaves. Dice half of pepper into small cubes. Chop bread coarsely and finely grind in a blender. Mix with olives, garlic, pepper, basil, oil, vinegar and Parmesan. Knead until smooth and season with salt and pepper.


Rinse chicken breasts, pat dry and cut a pocket into each breast lengthwise. Fill with filling mixture and wrap with kitchen twine to secure. Season with salt and pepper and cook in a pan until golden brown with hot oil. Remove from pan and set aside. Rinse fennel, trim, cut into quarters and remove hard stalk. Cut into strips. Place fennel in a buttered baking dish, pour in broth, add chicken breasts and bake for 25-30 minutes.


For the salsa, peel shallots and garlic. Chop finely and saute in a pan with hot oil until translucent. Add tomatoes, season with salt, pepper and oregano and simmer for 15 minutes over medium heat. Dice remaining peppers and mix with salsa. Remove chicken from oven, discard kitchen twine and arrange on plates with fennel. Serve with drizzled salsa.