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 Feb 25, 2022
Ingredients
-
- Dried parsley
- 1 tablespoon
-
- Canned white kidney beans
- 400 g
-
- Fresh parsley
- 3 tablespoons
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- Olive oil
- 3 tablespoons
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- Breadcrumbs
- 50 g
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- Butter
- 25 g
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- Cream cheese
- 50 g
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- Garlic clove
- 2
-
- Lemon
- 1
-
- Salt & pepper
- as needed
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- White wine
- 200 ml
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- French beans
- 150 g
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- Chicken breast
- 4
Tools
-
Spatula
-
Oven
-
Stove
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Small bowl
-
Dutch oven
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Plate
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Saucepan
-
Cutting board
Step preview
- Pre-heat oven - 190°C
- Add olive oil and breadcrumbs to a clean saucepan
- Heat until crispy
- Transfer crumbs to plate
- Add chicken breast to a clean cutting board and slice lengthwise
- Add butter, cream cheese, garlic clove, lemon, dried parsley and salt & pepper to a clean small bowl
- Beat until well combined
- Spoon filling into the chicken 'pockets' and seal the openings with wooden cocktail sticks
- Heat olive oil to a clean Dutch oven
- Add stuffed chicken and fry evenly until browned
- Drain and set aside
- Add canned white kidney beans, white wine and french beans to the Dutch oven
- Season with salt & pepper lightly
- Arrange chicken on top and cover
- Bake - 20 min, 190°C
- Remove lid and sprinkle the chicken pieces with the breadcrumbs
- Cook until cooked through - 10 min, 190°C
- Stir the remaining parsley into the beans, then spoon around the chicken
- Serve