Stuffed chicken breasts

By Helen
  • Cook: 40 min
  • Servings: 4




  • a handful of baby plum tomatoes roughly chopped and seeds discarded
  • 1 ripe avocado
  • 2 flat white peaches or 1 peach or nectarine, peeled and roughly chopped
  • 0.5 lime zest and juice
  • 1 small chilli deseeded and finely chopped
  • 1 small clove garlic finely chopped or grated
  • 10 sprigs coriander leaves finely chopped


Try adding sweet juicy peaches to your favourite salsa or substitute with your favourite fruit in season.


Serve the chicken with the salsa and a green salad.

This is the perfect recipe for a typical mid-week supper – the type of evening when you come home late from work, running errands or picking up your children from their after-school activities.

Simply open a snack pack of flavoured Apetina cheese, slit open a chicken breast, stuff it with the Apetina cubes, wrap with ham or bacon and fry while you make the salsa and salad. I use the flavoured oil from the cheese in my salad dressing so nothing goes to waste.

The trick to making a great salsa is to use the best ingredients at their perfect ripeness – once ripe, avocados can be kept in the fridge to preserve their perfection for a few days, however doing the same to a tomato will rob it of all its fragrance and flavour.


Open and drain the Apetina cubes using a sieve, keep the oil. Carefully cut a pocket into each chicken breast and stuff with 6-8 cubes of Apetina. If needed, firmly hold one end of each strip of bacon and stretch it by pulling while running the back of a knife along it. Wrap each piece of stuffed chicken breast in two strips of bacon or slices of prosciutto, place on a chopping board and cover with cling film or plastic wrap. Use a rolling pin to gently bash each chicken piece to slightly flatten it. Heat the oil and butter in a heavy frying pan and fry the chicken over a medium heat for about 10 minutes on each side until golden and cooked through.

While the chicken is cooking, prepare the salsa by combining all the ingredients in a bowl, adjusting the amount of chilli, garlic and coriander to your taste. Season with salt and pepper.


Want a plateful of


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