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Sweet Pepper-Stuffed Chicken

Sweet Pepper-Stuffed Chicken

with Roasted Broccoli and Potatoes

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Quick, simple and tasty is the order of the day for this recipe. Using a delicious combination of mozzarella, roasted red peppers and basil for the stuffing, every bite of chicken gets a little extra hit of flavour.

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

56 g

Roasted Red Peppers

340 g

Broccoli, florets

340 g

Baby Potatoes

113 g

Bocconcini Cheese

(ContainsMilk/Lait)

14 g

Basil

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2163 kJ
Calories517 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate44 g
Sugar8 g
Dietary Fibernull g
Protein51 g
Cholesterolnull mg
Sodiumnull mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 425°F. Start prepping when your oven comes up to temperature!

2

Roast the veggies: Wash and dry all produce. Cut the potatoes in half (or in quarters if they're larger.) On a baking sheet, toss the potatoes and broccoli with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring it halfway through roasting, until tender and golden-brown, 20-25 min.

3

Make the filling: Meanwhile, finely chop the bocconcini and roasted red peppers into 1/2-inch pieces. Roughly tear the basil leaves. Stir them together in a medium bowl.

4

Prep the chicken: Cut a small slit (about 3-cm long) into the side of each chicken breast with a paring knife. Move the knife inside the chicken to create a pocket inside the meat (this is where you will stuff the filling!)

5

Divide your filling into 4 equal portions. Stuff each portion (about 2-3 tbsp) into one chicken breast. Seal the opening by closing the gap with few toothpicks to enclose the filling. Brush each chicken breast with a drizzle of oil, then season with salt and pepper. Arrange the chicken on another baking sheet. Bake in the centre of the oven until cooked through, 18-20 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

6

Finish and serve: Remove the toothpicks from your chicken and thinly slice. Serve your chicken with the veggies to the side. Enjoy!