Creamy, tangy, and fresh, this classic Italian stuffing is an impeccable infusion for tender chicken breast. With roast baby potatoes, hard cheese, and charred broccoli, it’s a masterpiece. Mamma mia!
ITALIAN-STYLE CHICKEN BREAST
ITALIAN-STYLE CHICKEN BREAST
with a ricotta, fresh basil & sun-dried tomato stuffing
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Potatoes
- Broccoli Florets
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Plain Yoghurt
- Red Wine Vinegar
- Ricotta
- Sun-Dried Tomatoes
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST Baby Potatoes
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft on the inside and golden on the outside, shifting halfway.
ITALIAN STUFFING
In a bowl, combine the reserved sun-dried tomato oil with the Ricotta. Add the chopped, Sun-Dried Tomatoes, three-quarters of the shredded basil, and seasoning to taste. Mix well to combine.
STUFF THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel and place on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing.
BAKED Chicken/" title="View all our recipes with Chicken at eCook">Chicken & BROCCOLI
Place the breast on a lightly greased baking tray. Stuff with a tbsp of Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Coat both the broccoli and chicken in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
DRESS IT UP
In a bowl, combine the Wholegrain Mustard with the yoghurt and the Italian Rub to taste. Slowly, mix in the Red Wine Vinegar to taste. Add warm water in 5ml increments until drizzling consistency.
SERVE IT UP
Make a generous pile of roast Baby Potatoes and charred broccoli. Top with the fragrant, stuffed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle with the tangy mustard dressing and dollop over any remaining Ricotta stuffing. Garnish with the remaining Fresh Basil and a sprinkle of the grated Italian-style cheese. Enjoy, Chef!
Baby Potatoes - 200g
Sun-Dried Tomatoes - 20g
Fresh Basil - 3g
Ricotta - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Broccoli Florets - 150g
Wholegrain Mustard - 20ml
Plain Yoghurt - 30ml
NOMU Italian Rub - 5ml
Red Wine Vinegar - 5ml
Grated Italian-style Hard Cheese - 15ml
ROAST Baby Potatoes
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until soft on the inside and golden on the outside, shifting halfway.
ITALIAN STUFFING
In a bowl, combine the reserved sun-dried tomato oil with the Ricotta. Add the chopped, Sun-Dried Tomatoes, three-quarters of the shredded basil, and seasoning to taste. Mix well to combine.
STUFF THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and place one breast on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing. Repeat with the other breast.
BAKED Chicken/" title="View all our recipes with Chicken at eCook">Chicken & BROCCOLI
Place the breasts on a lightly greased baking tray. Stuff each one with a tbsp of Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Coat both the broccoli and chicken in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
DRESS IT UP
In a bowl, combine the Wholegrain Mustard with the yoghurt and the Italian Rub to taste. Slowly, mix in the Red Wine Vinegar to taste. Add warm water in 5ml increments until drizzling consistency.
SERVE IT UP
Make a generous pile of roast Baby Potatoes and charred broccoli. Top with the fragrant, stuffed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle with the tangy mustard dressing and dollop over any remaining Ricotta stuffing. Garnish with the remaining Fresh Basil and a sprinkle of the grated Italian-style cheese. Enjoy, Chef!
Baby Potatoes - 400g
Sun-Dried Tomatoes - 40g
Fresh Basil - 5g
Ricotta - 80g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Broccoli Florets - 300g
Wholegrain Mustard - 40ml
Plain Yoghurt - 60ml
NOMU Italian Rub - 10ml
Red Wine Vinegar - 10ml
Grated Italian-style Hard Cheese - 30ml
ROAST Baby Potatoes
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until soft on the inside and golden on the outside, shifting halfway.
ITALIAN STUFFING
In a bowl, combine the reserved sun-dried tomato oil with the Ricotta. Add the chopped, Sun-Dried Tomatoes, three-quarters of the shredded basil, and seasoning to taste. Mix well to combine.
STUFF THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and place one breast on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing. Repeat with the other breast.
BAKED Chicken/" title="View all our recipes with Chicken at eCook">Chicken & BROCCOLI
Place the breasts on a lightly greased baking tray. Stuff each one with a tbsp of Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Coat both the broccoli and chicken in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
DRESS IT UP
In a bowl, combine the Wholegrain Mustard with the yoghurt and the Italian Rub to taste. Slowly, mix in the Red Wine Vinegar to taste. Add warm water in 5ml increments until drizzling consistency.
SERVE IT UP
Make a generous pile of roast Baby Potatoes and charred broccoli. Top with the fragrant, stuffed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle with the tangy mustard dressing and dollop over any remaining Ricotta stuffing. Garnish with the remaining Fresh Basil and a sprinkle of the grated Italian-style cheese. Enjoy, Chef!
Baby Potatoes - 400g
Sun-Dried Tomatoes - 40g
Fresh Basil - 5g
Ricotta - 80g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Broccoli Florets - 300g
Wholegrain Mustard - 40ml
Plain Yoghurt - 60ml
NOMU Italian Rub - 10ml
Red Wine Vinegar - 10ml
Grated Italian-style Hard Cheese - 30ml
ROAST Baby Potatoes
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 40-45 minutes until soft on the inside and golden on the outside, shifting halfway.
ITALIAN STUFFING
In a bowl, combine the reserved sun-dried tomato oil with the Ricotta. Add the chopped, Sun-Dried Tomatoes, three-quarters of the shredded basil, and seasoning to taste. Mix well to combine.
STUFF THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and place one breast on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing. Repeat with each breast.
BAKED Chicken/" title="View all our recipes with Chicken at eCook">Chicken & BROCCOLI
Place the breasts on a lightly greased baking tray. Stuff each one with a tbsp of Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Coat both the broccoli and chicken in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion.
DRESS IT UP
In a bowl, combine the Wholegrain Mustard with the yoghurt and the Italian Rub to taste. Slowly, mix in the Red Wine Vinegar to taste. Add warm water in 5ml increments until drizzling consistency.
SERVE IT UP
Make a generous pile of roast Baby Potatoes and charred broccoli. Top with the fragrant, stuffed Chicken/" title="View all our recipes with Chicken at eCook">Chicken. Drizzle with the tangy mustard dressing and dollop over any remaining Ricotta stuffing. Garnish with the remaining Fresh Basil and a sprinkle of the grated Italian-style cheese. Enjoy, Chef!
Baby Potatoes - 800g
Sun-Dried Tomatoes - 80g
Fresh Basil - 10g
Ricotta - 160g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Broccoli Florets - 600g
Wholegrain Mustard - 80ml
Plain Yoghurt - 120ml
NOMU Italian Rub - 20ml
Red Wine Vinegar - 20ml
Grated Italian-style Hard Cheese - 60ml
Frequently Asked Questions
What is the preparation time for ITALIAN-STYLE CHICKEN BREAST?
The preparation time for ITALIAN-STYLE CHICKEN BREAST with a ricotta, fresh basil & sun-dried tomato stuffing is between 20 and 35 minutes.
What is the total time required to make ITALIAN-STYLE CHICKEN BREAST with a ricotta, fresh basil & sun-dried tomato stuffing?
The total time required to make ITALIAN-STYLE CHICKEN BREAST with a ricotta, fresh basil & sun-dried tomato stuffing is between 45 and 55 minutes.
How many servings does ITALIAN-STYLE CHICKEN BREAST provide?
4 servings
What are the main ingredients in ITALIAN-STYLE CHICKEN BREAST?
Baby Potatoes, Broccoli Florets, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Grated Italian-style Hard Cheese, NOMU Italian Rub, Plain Yoghurt, Red Wine Vinegar, Ricotta, Sun-Dried Tomatoes, Wholegrain Mustard
What is the nutritional information of ITALIAN-STYLE CHICKEN BREAST?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare ITALIAN-STYLE CHICKEN BREAST?
ROAST BABY POTATOES: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until soft on the inside and golden on the outside, shifting halfway. ITALIAN STUFFING: In a bowl, combine the reserved sun-dried tomato oil with the ricotta. Add the chopped, sun-dried tomatoes, three-quarters of the shredded basil, and seasoning to taste. Mix well to combine. SERVE IT UP: Make a generous pile of roast baby potatoes and charred broccoli. Top with the fragrant, stuffed chicken. Drizzle with the tangy mustard dressing and dollop over any remaining ricotta stuffing. Garnish with the remaining fresh basil and a sprinkle of the grated Italian-style cheese. Enjoy, Chef! BAKED CHICKEN & BROCCOLI: Place the breasts on a lightly greased baking tray. Stuff each one with a tbsp of Italian stuffing, allowing some to spill out. Spread out the broccoli pieces around the chicken. Coat both the broccoli and chicken in oil and seasoning to taste. Bake in the oven for 18-20 minutes until the broccoli is charred and the chicken is golden and cooked through. Remove from the oven on completion. DRESS IT UP: In a bowl, combine the wholegrain mustard with the yoghurt and the Italian Rub to taste. Slowly, mix in the red wine vinegar to taste. Add warm water in 5ml increments until drizzling consistency. STUFF THE CHICKEN: Pat the chicken breasts dry with some paper towel and place one breast on a chopping board. Where the breast is slightly thicker, make a small, horizontal incision. Using your fingers or a knife, gently break the flesh apart to make a little pocket for the stuffing. Repeat with the other breast.
What should be prepared from my kitchen to make ITALIAN-STYLE CHICKEN BREAST?
Baby Potatoes, Broccoli Florets, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Grated Italian-style Hard Cheese, NOMU Italian Rub, Plain Yoghurt, Red Wine Vinegar, Ricotta, Sun-Dried Tomatoes, Wholegrain Mustard
How many calories does ITALIAN-STYLE CHICKEN BREAST have?
calories
How much fat content does ITALIAN-STYLE CHICKEN BREAST have?
grams
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