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Garlic and herb-stuffed chicken breasts recipe

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For a winning family dinner that everyone will love, look no further than this cheesy garlic and herb-stuffed chicken recipe made with sage and onion stuffing mix. Wrap in smoky bacon and bake, before serving with green beans and crispy potatoes. Trust us – this family dinner won't disappoint. See method

Serves 4
15 mins to prepare and 35 mins to cook
550 calories / serving

Ingredients

85g pack sage and onion stuffing mix
100g 50% less fat garlic and herb soft cheese
oil, for greasing
4 skinless chicken breasts
4 rashers smoked thick-cut back bacon
4 fresh sage leaves
400g frozen crispy potatoes
200g pack fine beans, trimmed
gravy, to serve (optional)

Each serving contains

Energy
2315kj
550kcal 28%
Fat
17g 24%
Saturates
6g 29%
Sugars
3g 3%
Salt
2.6g 44%

of the reference intake
Carbohydrate 40.9g Protein 52.7g Fibre 7g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the stuffing mix in a bowl and pour over 200ml boiling water. Mix well, then set aside for 5 mins. Transfer 100g to a bowl and mix with the soft cheese. Press the rest of the stuffing into a small, greased, ovenproof dish. Make a pocket in the thickest part of each chicken breast (being careful not to cut through) and spoon a quarter of the cheesy stuffing into each.
Put the bacon under a sheet of clingfilm and roll out to around twice the size; remove and discard the rind. Top each chicken breast with a sage leaf and wrap with a bacon rasher, tucking the ends underneath. Transfer to a greased baking tray.
Bake the potatoes on a baking tray for 10 mins, then add the chicken and the stuffing dish. Cook for 5 mins, then reduce the temperature to gas 6, 200°C, fan 180°C. Bake for 20 mins or until the chicken is cooked through.
Meanwhile, boil the beans in salted water for 4 mins; drain. Serve with the chicken, stuffing, potatoes and gravy, if you like.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.