Filled Chicken Breast

Serves 4


  • 4 chicken breasts with skin on
  • 120g of your favourite soft cheese (brie, ricotta, etc)
  • 1 lemon, zested and juiced 
  • 1T Italian parsley, finely chopped
  • 2 cloves garlic, crushed 
  • 1T chives, chopped
  • sea salt, freshly ground
  • black pepper, freshly ground
  • olive oil


  1. Line your roasting dish with baking paper and preheat your oven.
  2. Mix the cheese, lemon, parsley. Add garlic and chives and mix well. Season the mixture lightly.
  3. Loosen the skin on the chicken breasts by running your fingers underneath it, leaving it attached at the edges. Cut a deep slit into the breast.
  4. Divide the cheese mixture into quarters. 
  5. Stuff each breast into the slit and under the skin; slide your finger across the top of the skin to spread the cheese into an even layer. Repeat with stuffing the other chicken breasts.
  6. Drizzle both breasts with olive oil, and season. Place in a baking dish or on a lined baking sheet. Cook for about 30 minutes, or until the skin is brown and crisp and a meat reads 75°C.
  7. Delicious served with green leafy salad