Ad

Nutrition: per serving

  • kcal459
  • fat33g
  • saturates17g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein40g
  • salt1.7g
Ad

Method

  • step 1

    Heat oven to 190C/170C fan/gas 5. Mix together the soft cheese, garlic and herbs with some seasoning. Cut a slit in the side of each chicken breast, ensuring you don’t pierce through the other side. Using your fingers, make a bigger pocket and stuff the creamy mix inside. Season the chicken breasts, then wrap 3 slices of pancetta around each, covering the pocket tightly.

  • step 2

    Put on a baking tray, brush with a little oil and bake for 18-20 mins until cooked through.

Recipe from Good Food magazine, January 2014

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.6 ratings

Leahmichaela

A star rating of 4 out of 5.

These were nice but too much sauce - 4 chicken breasts could have been used to use up all the sauce. Or if you're making for 2, half the sauce. Little too garlic-y as well so will use much less next time.

tandemstoker

A star rating of 4 out of 5.

Very good and really easy. Next time I would chop the garlic to avoid getting huge lumps in the filling! I also found it took longer than 20 minutes to cook - guess this was because I had thick breast joints.

bubli

Really yummy :P Crispy outside, creamy inside, and easy to make. Needed more than 20 mins to bake though, maybe b/c my chicken was rather plump one, must've been on steroids ;)

hayleyb277

These were lovely got a big thumbs up, I used La Roule - Chilli, next time will try Boursin, makes it easier still with garlic cheese!

krissyb avatar

krissyb

These were really scrummy - will definitely do again

Ad
Ad
Ad