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Stuffed Chicken Breasts

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Chicken Stock Pot
  • 1 tablespoon olive oil
  • 1 Knorr Mixed Herbs Flavour Pot
  • 1/2 tablespoon paprika
  • 1/2 tablespoon golden caster sugar
  • 40 grams walnuts chopped
  • 80 grams dried apricots chopped
  • 80 grams feta cheese crumbled
  • 4 skinless and boneless chicken breast fillets

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

360kcal

Energy (kJ)

1509kJ

Protein (g)

36.5g

Carbohydrate incl. fibre (g)

19.3g

Carbohydrate excl. fibre (g)

17.0g

Sugar (g)

14.5g

Fibre (g)

2.3g

Fat (g)

15.4g

Saturated fat (g)

4.9g

Unsaturated fat (g)

8.2g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

3.3g

Trans fat (g)

0.0g

Cholesterol (mg)

114mg

Sodium (mg)

1028mg

Salt (g)

2.57g

Vitamin A (IU)

1270IU

Vitamin C (mg)

2.1mg

Calcium (mg)

124mg

Iron (mg)

1.55mg

Potassium (mg)

923mg

Total

1442kcal

6035kJ

145.9g

77.3g

68.1g

58.1g

9.2g

61.6g

19.5g

33.0g

19.9g

13.1g

0.1g

456mg

4114mg

10.28g

5079IU

8.3mg

494mg

6.19mg

3692mg


  • 1 Preheat oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 Gently heat the Knorr Chicken Stock Pot in frying pan with 1 tablespoon olive oil until completely melted into the oil. Leave to cool for 3 minutes. Stir in the Knorr Mixed Herbs Flavour Pot, paprika and golden caster sugar. Set aside.
  • 3 In a separate bowl mix together the chopped walnuts, chopped dried apricots and crumbled feta cheese.
  • 4 Using a small knife make an incision in the middle of the chicken breast and create a pocket in the breast in which to place the stuffing.
  • 5 Spoon the stuffing into the chicken breasts; secure with a cocktail stick if necessary.
  • 6 Rub the marinade over the chicken breasts, and place chicken on a greased baking tray.
  • 7 Bake for 25-35 minutes.