Chicken breasts stuffed with mint
Ingredients
- 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)
Method
- 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.
Related
Comments
Recipe Info
Tip: The white breast meat of chicken is exceptionally low in fat and cholesterol.