Baked Herb Stuffed Chicken Breast Fillets

Baked Herb Stuffed Chicken fillets: A delicious main dish of juicy fillets and flavourful herbs."
15 minutes
15 minutes

About this recipe

Impress your dinner guests or treat your family to a delicious meal with this Baked Herb Stuffed Chicken Breast recipe. Juicy chicken fillets stuffed with flavourful herbs make for a mouth-watering main dish. Serve it with wilted spinach or spice things up with a side of spicy garlic roasted potatoes. And don’t forget to try our other family favourite, the Herb Lemon Chicken recipe. With a little practice, you’ll master this recipe in no time!



  • 4 chicken fillets – halved lengthwise to form 8 pieces
  • ½ cup breadcrumb
  • 2 teaspoons of oregano
  • ¼ teaspoon chilli 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)

Notes from Rouba

  • This is a recipe that starts on the stovetop 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 handles are now oven-safe. Read the label or email the manufacturer to find out.
  • You can skip frying the chicken in step 4. Simply arrange in an oven dish, add the remaining ingredients and bake.


Step 1.

Slice each chicken breast fillet in half lengthways and pound with a mallet to flatten.

Step 2.

Combine the breadcrumbs, 2 tablespoons of olive oil, 1 teaspoon of oregano, chilli 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 toothpick. Reserve the 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 on 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. Slightly smash the garlic cloves and scatter with the remaining pepper strips around the chicken. Drizzle the 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 the chicken is cooked through. Garnish with chopped parsley.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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