Stuffed Chicken Breast in Parmesan Breadcrumbs


July 31, 2017

Chicken breast stuffed with a tomato and garlic filling, coated in a crispy parmesan

crumb… and if that wasn’t enough to tempt your taste buds, it’s served with a side of mushy peas

with fragrant freshly chopped coriander leaves.

This delicious recipe was created by Azmina Govindji for Love Canned Food.

  • Prep: 20 mins
  • Cook: 20 mins
  • Serves: 4 Servings


1Preheat the oven to 200C /400F/Gas 6. Gently mix the tomatoes, tomato puree and garlic.

2Lay some cling film on a chopping board. Place a chicken breast on top, cover with another layer of cling film, and pound the chicken breast with a rolling pin to flatten. Season each chicken breast with salt and pepper on both sides.

3Lay a bed of basil leaves on each breast, then add a layer of the garlicky tomato filling. Fold the chicken like an omelette to form a pocket, and secure with 5 cocktail sticks.

4Mix the parmesan crumb ingredients together. Coat the stuffed chicken in beaten egg and then parmesan crumbs, and lay on a lightly greased baking tray. Drizzle with olive oil and bake for about 20 minutes till golden brown.

5Combine the mushy peas ingredients together, warm in the microwave or on the hob. remove the cocktail sticks, and serve crispy chicken sprinkled with Parmesan with the vibrant salsa.

Nutritional information

Energy (kcal) 515
Fat (g) 15
Sat fat (g) 5
Carbs (g) 33.5
Sugar (g) 6.5
Fibre (g) 4.5
Protein (g) 59
Salt (g) 1.6


1 x 400g canned chopped tomatoes

1 heaped tsp tomato puree

2 tsp crushed garlic

4 skinless chicken breasts (700g total weight)

Good pinch salt

Cracked black pepper

25g fresh basil leaves

1 egg, beaten

Olive oil, for drizzling

20g grated Parmesan cheese, for sprinkling

For the crust:

50g grated Parmesan cheese

100g orange breadcrumbs

1 tsp dried thyme

Cracked black pepper

For the lemony mushy peas:

1 x 300g canned mushy peas

50g coriander leaves and stems, chopped

Black pepper

Juice of one fresh lemon


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