Stuffed Chicken Breast

Serves 4, 330 calories per serve


  • 4 x 160g chicken breast fillet with skin removed
  • 1 tablespoon olive oil


  • 80g frozen chopped spinach, thawed and drained
  • 100g low-fat ricotta, drained
  • 1 garlic clove, crushed
  • 2 spring onion, finely chopped
  • Salt and pepper to season

Stuffed Chicken Breast



  • 200g green beans, steamed
  • 250g grape tomatoes (yellow or red), halved
  • 1/2 Spanish onion, thinly sliced
  • 1 teaspoon capers, rinsed and drained
  • 2 tablespoons tarragon leaves
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon olive oil


  1. Preheat oven to 180°C
  2. In a medium bowl combine the ingredients for the stuffing. Season with salt and pepper.
  3. Cut a deep pocket into the thickest part of each chicken breast and fill with the stuffing. Enclose the filling using toothpicks.
  4. Heat the olive oil in an ovenproof pan over medium heat. Brown the chicken on each side until well coloured and transfer to the oven and bake for 15 minutes or until cooked through.
  5. To prepare the salad combine the cooled green beans, tomatoes, onion and capers in a large bowl.
  6. Add the tarragon, vinegar, garlic and oil and toss to combine. Serve with the chicken breast.

Note: if the mixture is too thick, try adding a small amount of salt-reduced stock while blending.

Download the recipe