Baked herb stuffed chicken breast fillet is so easy to make and tastes great. You can easily prepare this ahead of time and cook when needed. This recipe is on our rotation as a family favourite along with my delicious herb lemon chicken. Make it once and you’ll get the hang of it.
It also presents very well, so it’s the perfect dish for your next dinner party. The combination of wilted spinach is amazing in flavour, served on the side or underneath the rolls of chicken. And if you looking to impress your family and guests a side of these spicy garlic roast potatoes would certainly do that!
- 4 chicken fillets – halved lengthwise to form 8 pieces
- ½ breadcrumb
- 2 teaspoons of oregano
- ¼ teaspoon chili flakes (optional)
- 4 tablespoons olive oil
- 2 red capsicums roasted cut into strips
- handful chopped Italian parsley
- ¼ cup lemon juice
- 1 cup chicken stock
- 5 garlic cloves peeled
- salt and pepper to season
- 3 tablespoons olive oil extra (optional – see step 4)
*This is a recipes that starts on the stove top and needs to be finished in the oven. A shallow casserole dish or a dutch oven is versatile and perfect for it.
*Many frying pans with rubber/plastic handle are now oven safe. Read the label or email the manufacturer to find out.
*Or skip frying the chicken in step 4. Simply arrange in an oven dish, add remaining ingredients and bake.
Step 1. Slice each chicken breast fillet in half length ways and pound with a mallet to flatten.
Step 2. Combine breadcrumbs, 2 tablespoons of olive oil, 1 teaspoon of oregano, chili flakes and a sprinkle of the chopped parsley in a bowl. Season with salt and pepper. Mix.
Step 3. Spread half a tablespoon of the crumb mixture over each prepared fillet. Place a strip of red capsicum on one end and roll. Secure with a tooth pick. Reserve remaining herb crumb mixture.
Step 4. Heat the extra olive oil in a frying pan. Add the chicken and fry until browned on both sides (approximately 1-2 minutes each side) Remove from heat. If your frying pan/casserole is not oven safe, make sure you transfer the rolled chicken to an oven safe baking dish.
Stir the chicken stock, lemon, oregano in a small bowl. Season with salt and pepper and pour around the chicken into the baking dish. Slight smash the garlic cloves and scatter with remaining pepper strips around the chicken. Drizzle remaining 2 tablespoons of olive oil over the chicken and bake in the preheated oven for 10 minutes.
Step 5. Remove and top each rolled chicken with the reserved breadcrumb mixture evenly.
Bake for a further 5 minutes or until chicken is cooked through. Garnish with chopped parsley
Easy to make
Sahtan – Enjoy In Good Health