eCook Meal
ITALIAN-STYLE CHICKEN BREAST
with a ricotta, fresh basil & sun-dried tomato stuffing
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!
Serving guide
Choose your portion size.
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
Pat the 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 & 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. 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. 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!
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
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.
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.
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!
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
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.
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.
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!
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
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 each breast.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R302.30
for 4 servings · R75.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Plain Yoghurt needs 120 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 40% of packR8.00
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Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
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Free-Range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Sun-Dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Red Wine Vinegar needs 20 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
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Ricotta needs 160 gRicotta Cheese Avg 250 g 250 g at R46.75 · 64% of packR29.92
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Grated Italian-Style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Wholegrain Mustard needs 80 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Broccoli Florets, Chicken, Chicken Breast, Fresh Basil, Grated Italian-style Hard Cheese, NOMU Italian Rub, Red Wine Vinegar, Ricotta, Tomato, Wholegrain Mustard, Yoghurt
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?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make ITALIAN-STYLE CHICKEN BREAST?
Baby Potato, Broccoli Florets, Chicken, Chicken Breast, Fresh Basil, Grated Italian-style Hard Cheese, NOMU Italian Rub, Red Wine Vinegar, Ricotta, Tomato, Wholegrain Mustard, Yoghurt
How many calories does ITALIAN-STYLE CHICKEN BREAST have?
calories
How much fat content does ITALIAN-STYLE CHICKEN BREAST have?
grams