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Stuffed chicken breast Add to ...

This simple technique makes a quick and easy weeknight dinner impressive enough for company.


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  • Servings: 2


4 tablespoons plain chevre

1/2 roasted red pepper, chopped

2 tbsp fresh basil leaves, chopped

salt and pepper

2  skinless chicken breast, about 150-200 grams each

2 tablespoons olive oil

*You will also need a large Ziploc bag, rolling pin and 6 toothpicks.


In a bowl combine chevre, roasted red pepper and basil. Season with salt and pepper.  Set aside.

Flatten each chicken breast to a 1/4 inch thick by placing it in a Ziploc bag and pounding with a rolling pin.

Spread half of the filling onto each breast, roll up and secure with toothpicks. Season the exterior with salt and pepper.

Add olive oil to a pan over medium-high heat.  Add the chicken breasts and brown on all sides until golden and the chicken is cooked through. (About 15 minutes, you may have to lower the heat once browned.)

Rest the meat for 10 minutes and don’t forget to remove the toothpicks before serving.

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