Basil and mozzarella stuffed chicken with pasta salad recipe
Special enough for a weekend dinner party but easy enough for a midweek meal, these healthy pesto and mozzarella stuffed chicken breasts pack a flavour punch. Serve with a simple Italian-inspired pasta salad for a breezy summer supper that the whole family will love.
See method- Serves 4
- 15 mins to prepare and 30-35 mins to cook
- 530 calories / serving
- Freezable
- Healthy
Ingredients
- 1 x 30g pack basil, roughly chopped
- 1 small garlic clove, peeled
- 2 tbsp pine nuts
- 2 tbsp olive oil, plus extra for brushing
- 4 x 150g skinless chicken breast fillets
- 150g (5 1/4oz) half-fat mozzarella, sliced
- 200g (7oz) fusilli
- 150g (5 1/4oz) baby plum tomatoes, halved
- 50g (1 3/4oz) pitted olives, roughly chopped
- 2 tbsp chopped fresh parsley
- 2 tsp balsamic vinegar
- salad leaves, to serve
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Shop ingredientsEach serving contains
- Energy
- 2230kJ 530.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 43.5gProtein 51.1gFibre 3.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the basil in a food processor with the garlic, pine nuts, 1 tbsp oil and seasoning into a smooth pesto. Add 1-2 tsp water to loosen if necessary.
- Cut a slit into the thickest side of each chicken breast. Spoon a dollop of the pesto and 2 mozzarella slices into each slit. Secure each opening shut with a cocktail stick. Put on a baking tray and cook in the oven for 20-25 minutes, or until cooked through and the juices run clear.
- Meanwhile, bring a large pan of salted water to the boil and cook the fusilli for 10-12 minutes, until al dente. Drain, refresh under cold water and shake dry. Transfer to a bowl.
- Stir the tomatoes, olives and parsley through the pasta with the vinegar and remaining oil.
- Preheat a barbecue or griddle pan. Brush the chicken with a little oil and cook on each side, until the chicken is charred to your liking. Rest for 5 minutes and serve with the pasta salad and salad leaves.
- Tip: You will have about 2 tbsp pesto left over. It will keep, chilled, in a jar for up to three days.
- See more Chicken recipes
Freezing and defrosting guidelines
Freeze the uncooked, stuffed chicken only. Transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
