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Stuffed Chicken Breast

Stuffed Chicken Breast with Herbs & Pine Nuts

Preparing a stuffed chicken breast might seem complex at first glance, especially for those who don't regularly cook.

Memories of my cooking exam, where I first artfully cut and stuffed a chicken breast, still whirl around in my mind today.

This technique transforms simple chicken into a visual masterpiece, epitomizing the art of cooking.

During the exam, I opted for a classic tomato and mozzarella stuffing. Years later, I’ve allowed myself the freedom to experiment, playing with ingredients like herbs, kale, and pine nuts.

This innovative mix not only enhances the delicate chicken with exquisite flavor but also perfectly complements the sweet nuances of my sweet potato side dish.

Experimenting in the kitchen opens up a world full of creative possibilities—an adventure I would recommend to anyone.

Have you ever tried stuffing a chicken breast?


Ingredients for the chicken:

-2 chicken breasts

-1 tbsp oil

-1 tbsp red wine vinegar

-Salt and pepper

Ingredients for the stuffing:

-40 green leaves, a mix of kale, mint, cilantro, and parsley

-150 g pine nuts

-2 garlic cloves

-1 tsp oil

-2 tsp lemon juice

-Salt, pepper

Other ingredients:

-2 sweet potatoes

-Oil for frying

  • Serving size: 2 servings

  • Effort: Low - Medium The time commitment is manageable and rewards with an artful main dish ready in about an hour.

  • Nutritional value: Strong A balanced recipe that offers high-quality protein from the chicken, healthy fats from the pine nuts, and a variety of vitamins and minerals from the fresh herbs and sweet potatoes.

  • Michaela's opinion: A fabulous way to experiment with traditional ingredients while creating a nutrient-rich, visually appealing, and delicious dish.


1) Wash the chicken breasts, pat dry, and carefully make a horizontal cut to form a pocket.

2) Prepare a marinade of oil, red wine vinegar, salt, and pepper. Rub the chicken breasts inside and out with the marinade. For a more intense flavor, let the chicken marinate for a few hours, ideally overnight.

3) Wash kale, mint, cilantro, and parsley, shake dry and chop coarsely. Lightly toast the pine nuts in a dry pan until golden brown. Finely chop the garlic cloves and mix with oil and lemon juice in a bowl. Season the mixture with salt and pepper.

4) Evenly distribute the prepared herb-pine nut filling into the pockets of the chicken breasts. Optionally, seal the openings of the chicken breasts with toothpicks.

5) Place the remaining filling with peeled and quartered sweet potatoes on a baking tray, then cook along with the chicken breast.

6) Heat a pan with oil and fry the stuffed chicken breasts on each side for about 4 minutes until nicely colored. Then, bake the chicken with the sweet potatoes in a preheated oven at 180°C (fan-assisted) for about 25 minutes until fully cooked.

7) Remove the chicken and sweet potatoes from the oven and let them rest for about 5 minutes before slicing. Enjoy.

  • Michaelas' Tip: When recreating the herb-pine nut stuffing, feel free to experiment by using different herbs like basil or the greens from radishes or carrots. Other nuts like pistachios or a few drops of sesame oil—even a bit of honey—can open up interesting new flavor profiles.


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