Chicken Breast Stuffing

Cook Time 25 minutes

Servings 1


1 free range chicken breast, skin on
¼ cup black pitted olives
1 tbs. fresh bread crumbs
1 egg yolk
6 basil leaves
salt and pepper

1 tomato, deseeded and sliced
¼ red and green capsicum, deseeded and sliced
1 tbs. red onion, sliced
1 tbs. flat parsley, chopped
½ tsp. red chilli, chopped (optional)
1 tsp. white wine vinegar
splash of olive oil
salt and pepper to taste


Using a knife and your fingers, carefully make a pocket in the middle of the chicken breast.

Puree the olives, bread crumbs, egg yolk, basil leaves and salt and pepper in a food processor. (Tip: a little extra chicken can be added to stiffen the filling).

Pipe or spoon the mixture into the chicken pocket and close with a toothpick or skewer.

Cook on the stove top or in the oven at 180C for 10-12 mins until firm. Rest, them remove the stick and place chicken breast on top of the salsa.

To prepare the salsa, mix together all the ingredients and let the mixture stand for a few minutes before serving.


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