Stuffed chicken and vegetable bake

Chicken breasts stuffed with herby cream cheese on a bed of delicious baked vegetables.

Serves: 4

Preparation time:  15 minutes

Cooking time:  45 minutes

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You will need

  • 1kg baby potatoes by Sainsbury's, halved or quartered depending on size
  • 2 bulbs fennel, sliced
  • 2 red onions, peeled and sliced
  • 1 tablespoon olive oil by Sainsbury's
  • 4 British chicken breast fillets by Sainsbury's
  • 100g Sainsbury's lighter soft cheese with garlic & herbs
  • 1 unwaxed lemon, halved and thinly sliced
  • 200g plum tomatoes, chopped
  • ½ bunch spring onions, trimmed and finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon caster sugar
  • 1 teaspoon red wine vinegar
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Recipe Information

Step by step guide to making Stuffed chicken and vegetable bake

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, fennel and red onions in a baking dish, drizzle with the olive oil and cook in the oven for 25 minutes.
  2. Meanwhile, using a sharp knife, make a horizontal slit in the side of each chicken breast fillet to form a pocket. Stuff each pocket with the soft cheese.
  3. Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Arrange the chicken on top of the vegetables in the baking dish; top with lemon slices.
  4. Return to the oven and cook for a further 20 minutes until the chicken is cooked through with no pink colour remaining.
  5. Meanwhile, combine the tomatoes, spring onions and chilli in a bowl. Whisk together the sugar and vinegar, season with black pepper and mix into the tomato mixture. Scatter over the top of the dish and serve.

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Nutritional information for Stuffed chicken and vegetable bake

Nutritional information for Stuffed chicken and vegetable bake

Nutrition type per serving
Calories 490 kcal
Total Fat 9.2g
Saturated Fat 2.7g
Salt 0.16g
Sugar 12.6g

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