Stuffed Chicken Breasts
- 1 Knorr Chicken Stock Pot
- 1 tablespoon olive oil
- 1 tsp mixed herbs
- 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
Preheat oven to 180°C, 160°C fan, Gas Mark 4.
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 mixed herbs, paprika and golden caster sugar. Set aside.
In a separate bowl mix together the chopped walnuts, chopped dried apricots and crumbled feta cheese.
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.
Spoon the stuffing into the chicken breasts; secure with a cocktail stick if necessary.
Rub the marinade over the chicken breasts, and place chicken on a greased baking tray.
Bake for 25-35 minutes.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||372.67 kcal|
|Protein (g)||38.4 g|
|Sugar (g)||14.14 g|
|Fat (g)||16.29 g|
|Fibre (g)||2.42 g|
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