Balsamic Stuffed Chicken with Mustard Glaze

    1 hour

    This is a great, easy little recipe I made the other night at home. Easy and delicious all you need really! These are great with potatoes. Double the ingredients to make for 4 people.

    New South Wales, Australia
    4 people made this

    Serves: 2 

    • 2 chicken breasts
    • Filling
    • 2 fresh tomatoes
    • 1 purple onion
    • 4 teaspoon fresh chopped chives
    • 3 teaspoon balsamic vinegar (mix the balsamic in to taste)
    • Dressing
    • 2 teaspoons Dijon mustard
    • 1 teaspoons lemon juice
    • 1 tablespoons balsamic vinegar

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Chop the tomatoes, onion and chives finely. Mix them together and sprinkle the balsamic vinegar in and mix through to taste. Put aside.
    2. Mix the Dijon mustard, lemon juice and balsamic vinegar together. Put aside.
    3. Cut a hole in the side of the chicken breasts, be careful not to go all the way through. Stuff the breasts with the tomato mixture then tie them together with string.
    4. Using a pastry brush, brush the Dijon mustard mixture on top of the chicken. Sprinkle a some of the chives on top.
    5. Pre-heat the oven to 220 degrees then cook for 40 minutes then serve. Add a little of the tomato mixture left over to the side of the plate. It makes a great vinaigrette.

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    This recipe. looks like a great recipe that tantalizes the taste buds and plays with texture. Willing to try.  -  11 Nov 2008