Stuffed chicken breasts

Stuffed chicken breasts

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 270 kcal
, Fat: 9 g
, Carbohydrate: 5 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 ½tbsp ground almonds
1bunch flat-leaf parsley
1tsp thyme leaf
1 garlic clove
1tsp mustard
2tbsp breadcrumbs
1 egg, beaten
¼tsp salt
a little pepper

Chicken breasts

4 chicken breasts (approx. 150 g each)
¼ salt


clarified butter, for frying
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How it's done


Lightly toast the almonds and add to a bowl. Finely chop the parsley and add to the almonds along with the thyme. Add the pressed garlic and the mustard and breadcrumbs. Beat the egg and mix in, season the filling then spoon into a piping bag with a smooth nozzle.

Chicken breasts

Make 4 crosswise incisions approx. 1 cm in depth into each chicken breast, season with salt. Pipe the filling into the incisions that you have made in the chicken breasts.


Heat the clarified butter in a frying pan. Brown the chicken breasts for approx. 4 mins. with the stuffed side facing down. Turn the breasts and finish cooking over a medium heat for approx. 6 mins.

Good to know
Serve with: Mixed leaf salad.


Cutting and chopping herbs

Cutting and chopping herbs

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