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$12 per month for 12 months

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Basil and cheese stuffed chicken

Basil and cheese stuffed chicken

Total Time
40 min
20 min
20 min
Each morsel of tender chicken is bursting withherby garlicky and cheesy goodness


Extra light cheddar cheese

½ cup(s), grated, (60g)

Pitted green olives

50 g, Sicilian, pitted, coarsely chopped

Fresh basil

¼ cup(s), coarsely shredded

Olive oil

1 tbs


6 clove(s), thinly sliced

Skinless chicken breast

500 g

Sweet-style white wine

¼ cup(s), dry (60ml)

Chicken stock

¼ cup(s), (60ml)


  1. Combine the cheese, olive and basil in a small bowl.
  2. Heat 1 teaspoon of oil in a large non-stick frying pan over medium heat. Cook the garlic, stirring occasionally, for 8 minutes or until golden and crisp. Transfer to a plate.
  3. Meanwhile, use a sharp knife to cut the chicken breasts in half horizontally. Use a rolling pin to flatten each piece of chicken slightly. Spread the cheese mixture over two chicken pieces andcover with remaining chicken pieces. Season with freshly ground black pepper.
  4. Heat the remaining oil in the pan over medium-high heat. Cook the chicken for 4-5 minutes each side or until browned and cooked through. Transfer chicken to a plate and cover to keep warm.
  5. Return the garlic to the pan with the wine and chicken stock. Bring to the boil. Boil for 4 minutes or until reduced by two-thirds. Slice the chicken to serve and drizzle with the garlic sauce.


SERVING SUGGESTION: Steamed broccolini and mashed potatoes made from 600g potatoes and ½ cup (125ml) hot skim milk.