Garlic Butter-Stuffed Chicken
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recipe by Octopus Publishing https://octopusbooks.co.uk/
-
- Total Time
- 55mins
-
- Serves
- 4
-
- Calories
- 517
Tender chicken breasts stuffed with a garlicky, citrusy filling and topped with crunchy breadcrumbs.
recipe updated 25 Feb. 2022
Ingredients
-
- Dried parsley
- 1 tablespoon
-
- Canned white kidney beans
- 400 g
-
- Fresh parsley
- 3 tablespoons
-
- Olive oil
- 3 tablespoons
-
- Breadcrumbs
- 50 g
-
- Butter
- 25 g
-
- Cream cheese
- 50 g
-
- Garlic clove
- 2
-
- Lemon
- 1
-
- Salt & pepper
- as needed
-
- White wine
- 200 ml
-
- French beans
- 150 g
-
- Chicken breast
- 4
Tools
-
Spatula
-
Oven
-
Stove
-
Small bowl
-
Dutch oven
-
Plate
-
Saucepan
-
Cutting board
Step preview
- Pre-heat oven - 190°C
- Add olive oil and breadcrumbs to a clean saucepan
- Heat until crispy - medium-high heat
- Transfer crumbs to plate
- Slice a clean cutting board lengthwise
- Add butter, cream cheese, garlic clove, lemon, dried parsley and salt & pepper to a clean small bowl
- Beat until well combined
- None
- Cook a clean Dutch oven - medium-high heat
- Fry evenly until browned - medium-high heat
- None
- Add canned white kidney beans, white wine and french beans to the Dutch oven
- Season with salt & pepper lightly
- Arrange and cover
- Bake - 20 min, 190°C
- Sprinkle
- Cook until cooked through - 10 min, 190°C
- Add fresh parsley
- Serve