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Stuffed Chicken Breasts

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

36.5g

Energy (kJ)

1473kJ

Energy (kcal)

352kcal

Carbohydrate incl. fibre (g)

18.1g

Carbohydrate excl. fibre (g)

15.9g

Sugar (g)

14.1g

Fibre (g)

2.1g

Fat (g)

15.0g

Saturated fat (g)

4.7g

Unsaturated fat (g)

8.4g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

3.3g

Trans fat (g)

0.0g

Cholesterol (mg)

114mg

Sodium (mg)

817mg

Salt (g)

2.04g

Vitamin A (IU)

1279IU

Vitamin C (mg)

2.4mg

Calcium (mg)

124mg

Iron (mg)

1.58mg

Potassium (mg)

924mg

Total

145.9g

5892kJ

1408kcal

72.2g

63.7g

56.2g

8.5g

59.9g

18.8g

33.7g

19.9g

13.1g

0.1g

456mg

3269mg

8.17g

5117IU

9.5mg

497mg

6.33mg

3697mg

  • 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
  • 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 mixed herbs, 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.