Garlic Butter-Stuffed Chicken

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    669

Tender chicken breasts stuffed with a garlicky, citrusy filling and topped with crunchy breadcrumbs.

recipe updated Mar 29, 2019

Ingredients

  • Dried parsley icon
    Dried parsley
    1 tbsp (3g)
  • Canned white kidney beans icon
    Canned white kidney beans
    400g (about 1½ cups)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (12g)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Breadcrumbs icon
    Breadcrumbs
    50g (about 1⅛ cups)
  • Chicken breast icon
    Chicken breast
    4 (450g)
  • Butter icon
    Butter
    25g (about 1¾ tbsp)
  • Cream cheese icon
    Cream cheese
    50g (about 3½ tbsp)
  • Garlic clove icon
    Garlic clove
    2
  • Lemon icon
    Lemon
    1 (58g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • White wine icon
    White wine
    200ml (¾ cup)
  • French beans icon
    French beans
    150g (about 1¾)

Tools

  • kCook icon Spatula
  • kCook icon Small bowl
  • kCook icon Dutch oven
  • kCook icon Plate
  • kCook icon Saucepan
  • kCook icon Cutting board

Step preview

  1. Pre-heat - 190°C
  2. Add olive oil and breadcrumbs to a clean saucepan
  3. Heat until crispy
  4. Transfer crumbs to plate
  5. Add chicken breast to a clean cutting board
  6. Slice lengthwise
  7. Add butter, cream cheese, garlic clove, lemon, dried parsley and salt & pepper to a clean small bowl
  8. Beat until well combined
  9. Spoon filling into chicken
  10. Assemble
  11. Heat olive oil to a clean Dutch oven
  12. Transfer chicken to Dutch oven
  13. Fry evenly until browned
  14. Drain
  15. Add canned white kidney beans, white wine and french beans to the Dutch oven
  16. Season with salt & pepper lightly
  17. Arrange and cover
  18. Bake - 20 min, 190°C
  19. Remove lid
  20. Sprinkle crumbs with Dutch oven
  21. Cook until cooked through - 10 min, 190°C
  22. Arrange
  23. Sprinkle with fresh parsley
  24. Serve
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