Seriously satisfying and healthy, this Saint Agur chicken breast recipe will keep you full even in falling temperatures.

Prep Time 10 Minutes
Cook Time 30-35 Minutes
Serves 4
Method
  1. Cut a slit into the thickest part of each chicken breast to make a pocket.

  2. Heat the butter and oil in a shallow frying pan. Add the chicken breast and cook till browned.

  3. Remove from the pan and cool a little.

  4. Mix together the breadcrumbs, thyme, lemon juice and zest and Saint Agur. Stuff a quarter of the mixture into each chicken breast.

  5. Place in a shallow baking dish and cook covered for 20 minutes at 190ºC/375ºF/Gas mark 5. Remove the cover and cook for a further 5-10 minutes.

  6. Cut each chicken breast into 4-5 slices and serve on a bed of watercress and baby spinach.

INGREDIENTS

4 boneless skinless chicken breasts

25g butter

30ml sunflower oil

50g freshly made white breadcrumbs

1 tbsp fresh thyme, chopped

Juice and finely grated zest of 1 lemon

75g Saint Agur Blue Cheese Wedge, finely crumbled

150g watercress and baby spinach leaves

PRODUCT

View Method

Recipe Method

  1. Cut a slit into the thickest part of each chicken breast to make a pocket.

  2. Heat the butter and oil in a shallow frying pan. Add the chicken breast and cook till browned.

  3. Remove from the pan and cool a little.

  4. Mix together the breadcrumbs, thyme, lemon juice and zest and Saint Agur. Stuff a quarter of the mixture into each chicken breast.

  5. Place in a shallow baking dish and cook covered for 20 minutes at 190ºC/375ºF/Gas mark 5. Remove the cover and cook for a further 5-10 minutes.

  6. Cut each chicken breast into 4-5 slices and serve on a bed of watercress and baby spinach.

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