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Nutrition: per serving

  • kcal401
  • fat21g
  • saturates9g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein45g
  • salt0.63g
    low

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.

  • step 2

    Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

RECIPE TIPS
CREAMY LEEK MASH FOR 4

Cook 1kg chopped potatoes in boiling

salted water until tender, drain well, then

mash. Meanwhile, heat 1 tbsp olive oil

in a frying pan and cook 3 sliced leeks

until soft. Stir the leeks into the mash with

½ x 150g pack garlic & herb soft cheese

and some seasoning, then serve.

GARLIC MUSHROOMS ON TOAST FOR 2

Melt a knob of butter in a frying pan,

add 250g pack mushrooms, sliced,

and fry for 3 mins until soft, then stir in

½ x 150g pack garlic & herb soft cheese

and 50ml hot stock. Stir and cook for

2 mins until the sauce is thick and creamy.

Season, then spoon onto 2 toasted slices

of crusty white bread and serve.

ROASTED RED PEPPER & SOFT CHEESE DIP FOR 2

Whizz ½ x 290g jar roasted red peppers

with ½ x 150g pack garlic & herb soft

cheese in a food processor. Serve with

4 toasted wholemeal pittas cut into fingers.

Recipe from Good Food magazine, September 2011

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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.19 ratings

David Mackenzie

tip

I used breasts without skin. Cut pockets in the chicken and stuffed with cream cheese, garlic, herbs and smoked paprika; added some white wine at the end to give some gravy.

David Mackenzie

A quick, easy meal to prepare and very tasty.

lollybridgeida

A star rating of 5 out of 5.

Really, really easy and a winner for all of the family. I had to improvise as I didn’t have the garlic cream cheese in so placed easy garlic and some grated Parmesan under the skin instead. I also added some chopped chorizo sausage I had in as my 9 year old is a bit of a carnivore and I new he would…

jtollit

Really good! Have cooked this twice in one week! I used skinless breast fillets, slit and stuffed with the cheese, which was ordinary cream cheese mashed with garlic, chopped oregano and seasoning.

aeaton52

A star rating of 5 out of 5.

Very easy and full of flavour. Will do again without doubt.

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