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 leaves
  • 1 garlic cloves
  • 1 tsp. mustard
  • 2 tbsp. breadcrumbs
  • 1 eggs, verklopft
  • a little pepper
  • 0.25 tsp. salt
  • Chicken Breast
  • 4 chicken breasts (approx. 150 g each)
  • 0.25 salt
  • Baked in the Oven:
  • clarified butter, to fry

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  • Filling

    Gently roast the almonds and add to a bowl. Finely chop the parsley and add to the almonds along with the thyme. Add the pressed garlic as well as the mustard and breadcrumbs. Beat an egg and add to the filling, season then fill into a smooth-nozzled pastry bag.
  • Chicken Breast

    Make 4 crossway cuts of approx. 1 cm in depth into each chicken breast, salt to season. Insert the filling into the chicken breasts via the incisions that you have made.
  • Baked in the Oven:

    Heat the clarified butter in a frying pan. Brown the chicken breasts for approx. 4 mins. with the filled sides facing downwards. Turn the breasts, finish cooking over a medium heat for approx. 6 mins.
  • Dazu passt:

    Gemischter Blattsalat.

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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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