adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheese and sage stuffed chicken
0 Likes
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Create a gourmet meal on a budget with our cheesy sage stuffed chicken recipe!
Ingredients:
  • 750g chat potatoes
  • Olive oil cooking spray
  • 4 (160g each) chicken breast fillets
  • 4 large bocconcini cheese, thinly sliced
  • 125.00 ml baby spinach
  • 18.20 gm olive oil
  • 4 garlic cloves, thinly sliced
  • 62.50 ml fresh sage leaves
  • 20g butter, diced
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and lightly grease a large baking tray. Boil potatoes in a saucepan until tender, then drain and place on the tray. Gently squash the potatoes with a potato masher, spray with oil, and bake for 25 minutes until golden.
  • Using a small, sharp knife, make a pocket in each fillet. Fill with cheese and spinach, then secure with toothpicks. Season with salt and pepper.
  • In a large frying pan over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Then add sage and cook until sage is crisp and garlic turns golden, about 1 minute. Transfer the mixture to a plate lined with paper towel using a slotted spoon. Increase heat to high and add chicken to the pan. Reduce heat to medium and cook the chicken for 6 to 8 minutes on each side until cooked through. Transfer the chicken to a plate, cover, and set aside for 5 minutes before serving.
  • Remove excess oil from the pan and heat it over medium-high heat. Pour in 1/3 cup of cold water and bring it to a boil. Cook and stir for 1 to 2 minutes until the liquid is reduced by half. Add butter and swirl the pan for another 1 to 2 minutes until the butter has melted. Then, mix in garlic and sage.
  • Arrange the chicken on individual plates. Remove toothpicks and drizzle with sauce. Serve with potatoes and fresh salad leaves.

Similar Recipes