This easy Mary Berry Italian Chicken recipe is a delicious and nutritious meal perfect for busy weeknights. Packed with creamy Dolcelatte cheese and sun-dried tomatoes, it offers a burst of flavour in every bite. Feel free to swap in your favourite ingredients for a quick and simple twist on this classic dish!
This Italian Chicken Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed:
- 150g (5oz) Dolcelatte cheese, cubed
- 4 tbsp sun-dried tomato paste
- 2 garlic cloves, finely grated
- 4 tbsp freshly chopped basil
- 30g (1oz) panko breadcrumbs
- 300g (10½oz) passata
- 4 small skinless boneless chicken breasts
- Salt and freshly ground black pepper
How To Cook Italian Chicken :
- Preheat the oven: Set the oven to 200°C/180°C Fan/Gas 6. Prepare a small ovenproof dish or roasting tin.
- Prepare the filling: In a bowl, mash the Dolcelatte cheese with a fork. Add 2 tablespoons of sun-dried tomato paste, half the grated garlic, half the basil, and half the panko breadcrumbs. Season with salt and pepper, then mash together.
- Make the sauce: Pour the passata into a jug. Stir in the remaining sun-dried tomato paste, garlic, and basil. Season well with salt and pepper, then pour the sauce into the base of a shallow ovenproof dish.
- Stuff the chicken: Make a small slit in the centre of each chicken breast to create a pocket. Fill each pocket with the cheese mixture and spread it on top. Sprinkle with the remaining panko breadcrumbs.
- Bake the chicken: Place the stuffed chicken breasts on top of the sauce in the dish. Season the chicken well. Bake for 30–35 minutes, until golden on top and cooked through.
Recipe Tips
- Use Fresh Ingredients: Fresh basil and good-quality Dolcelatte cheese enhance the flavour of the dish. Avoid dried herbs for the best taste.
- Season the Chicken Well: Don’t forget to season both the chicken and the sauce generously with salt and pepper. This step is crucial for bringing out the flavours.
- Check Chicken Temperature: Ensure the chicken is cooked through by using a meat thermometer. It should reach an internal temperature of 75°C (165°F) for safe eating.
- Let It Rest: After baking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the meat tender and juicy.
- Pair with Sides: Serve the chicken with pasta or a fresh salad to complete the meal. The sauce also works great as a dip for crusty bread.
How To Store & Reheat Leftovers
- Refrigerate: Allow leftover Italian Chicken to cool to room temperature. Then, put it in an airtight container and keep it in the fridge. It will stay good for up to 3 days.
- Freeze: You can freeze leftover Italian Chicken for up to 3 months. After it cools, place it in a freezer-safe container. To eat, thaw it in the fridge overnight before reheating it in the oven or microwave until it is hot.
- Reheating: Reheat leftover Italian Chicken in the oven at 350°F for about 10 minutes, or microwave in 1-minute intervals until hot.
Nutrition Facts
Serving Size: 1 piece (approximately 85g)
- Calories: 240
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 640mg
- Potassium: Not specified
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 15g
Try More Mary Berry Recipes:
- Mary Berry Chicken Tartiflette
- Mary Berry Hoisin Chicken
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Sticky Chicken
- Mary Berry Chicken and Asparagus Fricassee
Mary Berry Italian Chicken
Description
This easy Mary Berry Italian Chicken recipe is a delicious and nutritious meal perfect for busy weeknights. Packed with creamy Dolcelatte cheese and sun-dried tomatoes, it offers a burst of flavour in every bite. Feel free to swap in your favourite ingredients for a quick and simple twist on this classic dish!
Ingredients
Instructions
- Preheat the oven: Set the oven to 200°C/180°C Fan/Gas 6. Prepare a small ovenproof dish or roasting tin.
- Prepare the filling: In a bowl, mash the Dolcelatte cheese with a fork. Add 2 tablespoons of sun-dried tomato paste, half the grated garlic, half the basil, and half the panko breadcrumbs. Season with salt and pepper, then mash together.
- Make the sauce: Pour the passata into a jug. Stir in the remaining sun-dried tomato paste, garlic, and basil. Season well with salt and pepper, then pour the sauce into the base of a shallow ovenproof dish.
- Stuff the chicken: Make a small slit in the centre of each chicken breast to create a pocket. Fill each pocket with the cheese mixture and spread it on top. Sprinkle with the remaining panko breadcrumbs.
- Bake the chicken: Place the stuffed chicken breasts on top of the sauce in the dish. Season the chicken well. Bake for 30–35 minutes, until golden on top and cooked through.
Notes
- Use Fresh Ingredients: Fresh basil and good-quality Dolcelatte cheese enhance the flavour of the dish. Avoid dried herbs for the best taste.
- Season the Chicken Well: Don’t forget to season both the chicken and the sauce generously with salt and pepper. This step is crucial for bringing out the flavours.
- Check Chicken Temperature: Ensure the chicken is cooked through by using a meat thermometer. It should reach an internal temperature of 75°C (165°F) for safe eating.
- Let It Rest: After baking, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the meat tender and juicy.
- Pair with Sides: Serve the chicken with pasta or a fresh salad to complete the meal. The sauce also works great as a dip for crusty bread.
Mary Berry Italian Chicken