Garlic and basil stuffed chicken

Garlic and basil stuffed chicken


Make week nights special with this delicious stuffed chicken which is surprisingly easy to prepare.

The ingredient of Garlic and basil stuffed chicken

  1. 60g butter, at room temperature
  2. 1 garlic clove, crushed
  3. 2 tablespoons finely shredded fresh basil
  4. 4 (about 200g each) chicken breast fillets
  5. 25g (1/4 cup) dried (packaged) breadcrumbs
  6. 1 tablespoon olive oil
  7. 4 bacon rashers, rind and excess fat trimmed, cut into 2cm pieces
  8. 1 leek, pale section only, washed, thinly sliced
  9. 300g (2 cups) frozen baby peas
  10. Salt & freshly ground black pepper

The instruction how to make Garlic and basil stuffed chicken

  1. Preheat oven to 180u00b0C. Place the butter, garlic and basil in a small bowl, and stir to combine. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the butter mixture into 4 equal portions. Spread each chicken pocket with a portion of butter mixture.
  2. Place the breadcrumbs on a plate. Dip the chicken into the breadcrumbs, pressing firmly to coat. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through.
  3. Meanwhile, heat a large non-stick frying pan over medium heat. Add the bacon and leek and cook, stirring, for 5 minutes or until leek softens. Add the peas and cook, stirring, for 3 minutes or until tender and heated through. Remove from heat. Taste and season with salt and pepper.
  4. Divide the chicken among serving plates and drizzle with any pan juices. Serve immediately with the sauteed peas, bacon & leek.

Nutritions of Garlic and basil stuffed chicken

fatContent: 399.13 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 4.5 grams carbohydrates
cholesterolContent: 46 grams protein

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