Stuffed Chicken with Barley Salad

  • Cook: 25 min
  • Servings: 4


Stuffed chicken

  • 4 chicken breasts (approx. 500 g)
  • 200 g Apetina® Classic Creamy Block (animal fat)
  • 2 tbsp store-bought or homemade ajvar (or red pesto)
  • 0.5 dl fresh basil
  • salt and pepper
  • 2 tbsp butter


  • 2 dl yoghurt
  • 1 tsp Dijon mustard
  • zest and juice from half a lemon
  • 2 tbsp olive olive oil


  • 400 g cooked barley
  • 2 small heads of romaine lettuce
  • salt and pepper
  • 2 tbsp sesame seeds


Ajvar is a kind of relish consisting mainly of roasted red peppers. Make it yourself or by it in jars, or you may substitute for your favourite red pesto.


Serve additional dressing on the side as a dipping for the chicken.

Chicken breats with a tasty filling of white cheese and ajvar, a roasted red pepper relish. Prepare the dressing and barley salad, while the chicken is in the oven, and you have yourself the perfect weeknight dinner in less than 30 minutes.

Set the oven for 150 C. Cut a pocket into each chicken breast. Mash the cheese with a fork and mix in the ajvar (or pesto if using). Divide the filling evenly between the chicken breasts, then add fresh basil and close the breasts using toothpicks or trussing needles. Season with salt and pepper and brown the chicken breasts on all sides in the butter. Then place the chicken breasts in an oven proof dish and put in the oven, until the chicken filets reach an inner temperature of 68 C - approx. 15 minutes.

While the chicken is cooking, prepare the dressing by mixing yoghurt, lemon and mustard. Add the olive oil gradually while whisking. Roast the sesame seeds in a hot, dry pan. Rinse the salad, and cut it into smaller pieces. Mix in the barley and toss everything in some dressing. Top the salad with sesame seeds and serve with the warm chicken filets and leftover dressing.


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