Mozzarella and Basil Stuffed Chicken Breast

Valentine’s night is nearly upon us. Why not treat someone you love to a romantic dinner by cooking this simple yet impressive dish for them.

Chicken for foodie blog MG_0033


1 chicken breast (butterflied and thinned with a meat hammer)

7 basil leaves

60g mozzarella

6 rashers pancetta

For the warm salad

1 small courgette

5 leaves mint (sliced thinly)

1 small red chilli (finely diced)

Zest of a small lemon

Rapeseed oil


Lay five of the six pancetta rashers lengthways on a sheet of cling film and place the chicken breast on top.  Season the chicken then slice the mozzarella thinly and lay on top to cover all the chicken.

Lay the basil leaves on top of the mozzarella then roll the whole thing up using the cling film as a rolling mat.

When rolled up completely cover the chicken with the cling film and twist the ends. On a work surface roll the chicken, 5 or 6 times, holding the two ends of the cling film so as to tighten.

Wrap in tin foil as you did with the cling film, twist the ends and tighten.

Bake at 200 degrees centigrade for 15 minutes then rest for five minutes.

Place a griddle pan on a high heat then thinly slice the courgette length ways and cover in a tbsp of rapeseed oil.  Char the courgette slices flat on the griddle for a couple of minutes until cooked.

When ready place into a bowl, season and add the lemon zest followed by the mint and chilli, add a little rapeseed oil and keep warm.

Cut the chicken into five slices and fan out on a warm plate, place the salad beside the chicken and finish with a shard of crispy grilled pancetta.

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