Rolled chicken stuffed with spinach

Italian Stuffed Chicken


  1. Heat oven to 220C/fan 200C/gas 7.
  2. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season.
  3. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
    Stuff each breast with a quarter of the cheese mix, then press to close.
  4. Lift onto a greased baking tray.
  5. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken.
  6. Season, then scatter with the remaining herbs.
  7. Drizzle with olive oil.
  8. Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shriveled.
  9. Serve with a green salad and crusty bread to mop up the juices.


  1. 2 tbsp chopped olives or sun dried tomatoes
  2. 1 garlic clove, crushed
  3. ½ tsp dried mixed herbs
  4. 200g tub full-fat soft cheese
  5. 4 plump, boneless, skinless chicken breasts
  6. 4 ripe tomatoes, sliced
  7. Olive oil, for drizzling
Make it perfect

Here's What You'll Need

More Recipes

Some more yum!


Ham, Leek And Mushroom Risotto

DIRECTIONS In pressure cooker heat oil and butter (using the meat function with an open lid), add the leeks and sauté until softening, then add

risotto with porcini mushroom

Mushroom Risotto

DIRECTIONS Heat the oil in the pressure cooker then add the onion sauté. Add the garlic and fry 30 seconds Add the mushrooms and rice,

italian pasta

Italian Cottage Pie

DIRECTIONS First make the Beef with red wine & carrots  You will need half the finished stew for this recipe. Heat oven to 220C/200C fan/gas

Cannelloni stuffed with ricotta

Spinach & Feta Cannelloni

DIRECTIONS Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or