Stuffed chicken breasts

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 270 Kcal, 41g Protein, 5g Carbohydrates, 9g Fat


  • Filling
  • 1 bunch flat-leaf parsley
  • 2.5 tbsp ground almonds
  • 1 tsp thyme leaf
  • 1 garlic clove
  • 1 tsp mustard
  • 2 tbsp breadcrumbs
  • 1 eggs, beaten
  • a little pepper
  • 0.25 tsp salt
  • Chicken breasts
  • 4 chicken breasts (approx. 150 g each)
  • 0.25 salt
  • Fry
  • clarified butter, for frying

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  • Filling

    Lightly toast the almonds and add to a bowl. Finely chop the parsley and add to the almonds along with the thyme. Add the pressed garlic and the mustard and breadcrumbs. Beat the egg and mix in, season the filling then spoon into a piping bag with a smooth nozzle.
  • Chicken breasts

    Make 4 crosswise incisions approx. 1 cm in depth into each chicken breast, season with salt. Pipe the filling into the incisions that you have made in the chicken breasts.
  • Fry

    Heat the clarified butter in a frying pan. Brown the chicken breasts for approx. 4 mins. with the stuffed side facing down. Turn the breasts and finish cooking over a medium heat for approx. 6 mins.
  • Serve with:

    Mixed leaf salad.

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Products used in this recipe

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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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