Stuffed chicken breast with melted tomatoes

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 421 Kcal, 48g Protein, 4g Carbohydrates, 24g Fat


  • Chicken breasts
  • 4 chicken breasts (approx. 160 g each)
  • 8 basil leaves
  • 50 g salami, thinly sliced
  • 150 g Taleggio (or tangy Tilsiter), cut into 4 sticks
  • some toothpicks
  • 0.5 tsp salt
  • a little pepper
  • olive oil for frying
  • Melted tomatoes
  • 1 garlic clove, pressed
  • 2 tbsp olive oil
  • a little sea salt
  • 250 g vine-ripened cherry tomatoes
  • 2 tbsp balsamic vinegar
  • some basil leaves

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  • Chicken breasts

    Cut a pocket into each of the chicken breasts. Stuff the basil leaves and sliced salami into the openings, insert 1 stick of cheese into each. Secure the openings with toothpicks. Season the chicken breasts. Heat the oil in a non-stick frying pan, brown the chicken breasts over a medium heat for approx. 7 mins. on each side.
  • Melted tomatoes

    Mix the oil and garlic in a bowl. Add the vine-ripened tomatoes and toss them in the oil. Once the chicken breasts have been turned, place the tomatoes in the frying pan, cook with the meat for approx. 7 mins. Plate up the chicken. Serve the tomatoes alongside, sprinkle with salt, drizzle with balsamic and garnish with basil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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