Stuffed Chicken Breast

Stuffed Chicken Breast

Stuffed Chicken Breast

This is the Chicken from my dinner part of #WIAW this week. The chicken is so succulent, the veg crunchy and sauce chunky! It all goes so well together you are going to HAVE to make it again and again ūüôā This makes a perfect dinner party dish. If you are not too keen on brie you can use mozzarella or feta instead. I use my julienne peeler to get the julienne slices from the carrot and butternut squash. If you don’t have one slice as thinly as you can.

This recipe serves 2


  • 2 Chicken Breasts
  • 50g Brie cut in to slices
  • 6 Sun-dried Tomatoes chopped finely
  • Handful of raw spinach, washed and chopped

Stir-fry Veg

  • Spray Oil / Olive oil
  • 1/2 Red Pepper, cut in to thin slices
  • 1/2 Yellow Pepper cut in to thin slices
  • 1/2 Medium onion sliced
  • 100g¬†Butternut Squash julienne
  • 1 large Carrot julienne
  • 1 tsp of Garlic powder or one clove crushed
  • 1 tsp of Paprika
  • 1 Tablespoon of Light Soy Sauce (Gluten Free Soy)

Tomato & Basil Sauce

  • Spray Oil / Olive Oil
  • 1/2 Onion large dice
  • 1/2 a carrot cut in to quarters and then diced
  • 1 Can of tinned tomatoes
  • Fresh Basil
  • Sea Salt & Freshly ground Black Pepper to taste
  • 1 tsp of paprika
  • 1/2 tsp Cayenne Pepper (optional)



Pre-heat oven to 200c and place baking sheet sprayed with oil in
Make an incision in to the thickest side of each chicken breast to make a pocket to put the filling in
In a bowl mix the sun-dried tomatoes and spinach


Place the sliced brie in to each pocket and then top with the sun-dried tomato and spinach mixture and push the opening of the pocket back together 

Seal the chicken in a hot pan for a couple of minutes on each side

Transfer the chicken to the heated baking tray and cook for 20 minutes

Meanwhile get your sauce on as it will take 20 minutes to cook down Рfry the onions and carrots in some spray oil until onions are translucent, add the garlic, paprika and cayenne if using. Add Tinned tomatoes, season and cook down. 

Chunky tomato and basil sauce

Heat your wok and add the sliced onions and carrots, cook for 2 minutes

Add you butternut squash and peppers, stir-fry for a few minutes then add garlic, paprika and soy sauce cook for a further 4-5 minutes. The veg should still have a slight crunch to them

Stirfry Vegetables

Add torn basil to your sauce and take chicken out of the oven

To Serve

Drizzle a plate with some balsamic reduction add a large spoon of stir-fry veg to the centre of the plate, top with the chicken breast and then the sauce


Stuffed Chicken Breast

Stuffed Chicken Breast

Enjoy the taste sensation!

What is your favourite way to have chicken?

Do you like to experiment with different stuffings?



What I ate Wednesday #1

what i ate wednesday october breast cancer awareness halloween button

So I came across WIAW on Michelles blog Peachy Palate and thought it was a brilliant idea. The idea came from Jenn on Peas and Crayons and the idea is to put up what we (the food blogger) has ate. The below information came straight from Jenns website

—-What WIAW¬†isn’t¬†about—-

Comparison – Judgement – Restriction – Guilt
—-What WIAW¬†is¬†about—-
Celebrating one of the glorious things we all have in common: We all eat!
WIAW is about food and fun! It’s about making new friends, breaking out of a food rut, noting changes in your diet/lifestyle, inspiring yourself & others, embracing fruit & vegetables, nourishing your body with the foods that work for¬†you,¬†finding new ways to eat your favorite foods,¬†and so. much. more. ‚̧
Celebrate Food.  Celebrate blogging.  Celebrate Individuality.
So heres my first WIAW #1
2 Eggs scrambled with a spash of skimmed milk, a tiny bit of black pepper and 10g of mature cheddar with one slice of wholemeal bread toasted
Homemade Cauliflower, Broccoli, Butternut Squash and Courgette (zucchini) Soup
Gluten Free Fish Pie with Cauliflower and Parsley Top Yum!

One pink snack finger
Cheeky glass of Sauvignon blanc and one of my gluten free carrot muffins
Recipes will be up tomorrow, I will be more prepared next week ūüôā ūüėÄ