Chicken Breasts Stuffed with Mint
The white breast meat of chicken is exceptionally low in fat and cholesterol. Here they are stuffed with garlic, mint and parsley.
Ingredients
Serves: 4
- 1/3 cup (85g) reduced-fat cream cheese, at room temperature
- 1 garlic clove, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh mint, or 3/4 teaspoon dried mint
- good pinch of freshly ground black pepper
- 4 skinless chicken breast fillets, about 650g in total
- 1 tablespoon olive oil
- 450ml ready-made tomato pasta sauce (optional)
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat the oven to 180 degrees C. To make the stuffing, mix the cream cheese with the garlic, parsley, mint and pepper in a medium bowl.
- Cut off any fat from the chicken fillets. Remove the long fillet strip from the underside of each one and reserve for another use.
- With a sharp knife, cut a deep horizontal slit, about 5 cm long, in each chicken fillet, starting at the rounded end. Take care not to cut through the sides of the fillets.
- Using a teaspoon, insert about a quarter of the stuffing into the slit in each fillet so that it fills the pocket completely but does not spill out of the opening.
- Fasten the opening with a wooden toothpick, weaving the stick through the edges of the chicken a few times.
- Place the fillets on a rack in a roasting pan and brush with a little of the oil. Roast for 20 minutes or until the chicken is cooked through. Meanwhile, preheat the grill to high.
- Brush the fillets with the remaining oil, then grill for about 5 minutes. Serve with warmed marinara or tomato sauce, if desired.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(3)
Reviews in English (4)
I make a larger pocket inside the breast to put more cream mixture in and they are so so delicious! - 09 Jul 2011
Used different ingredients. My husband isn't a fan of garlic, and I don't really like mint much in savoury dishes, so I did his with parsley, oregano, salt and pepper, and mine I did with just parsley, a very small amount of garlic, pepper and garlic salt. Turned out delicious! - 25 May 2010
I made this but substituted the mint with parsley, rosemary and thyme. Even my fussy kids loved it. I didn't use toothpicks, I tied up the chicken with string and simply cooked it in the pan on the stovetop. It was lovely. - 18 Apr 2016