Stuffed chicken breasts

I was the recipient of some product from Lavender’s Green recently, and it spurred me on to try something a little different for dinner the other night. This made a very moist, flavoursome stuffed chicken breast and I’ll definitely do it again. This was a very quick and easy dish. Foolishly, I did not take a photo!


  • 4 chicken breasts
  • 8 sundried tomatoes
  • 4 tbsp Cream cheese
  • 4 tbsp Lavender’s Green roasted lemon chutney
  • 1 cup gluten-free breadcrumbs
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp Lavender’s Green lemon mustard
  • Salt and pepper to taste
  • 2 tbsp oil


  • Slice the chicken breasts in half lengthwise. Don’t cut all the way through, just make a slice part-way.
  • Spread one quarter of the cream cheese the length of the slice in each breast.
  • Spread one quarter of the Roasted Lemon Chutney the length of the slice in each breast
  • Press two sundried tomatoes into each chicken breast (use extra if needed).
  • Place the chicken breasts in a greased oven dish. Pour a little white wine over the top of the breasts.
  • In a bowl, mix together the remainder of the ingredients until thoroughly combined.
  • Pour the breadcrumb mix over the chicken breasts so that each is coated and no chicken is showing through. This helps to keep the chicken moist.
  • Spray the breadcrumbs lightly with an oven spray.
  • Bake for 25-30 minutes at 180 degrees C.

I served these with home made big cut oven fries and steamed vegetables.


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