Ingredients Jump to Instructions ↓

  1. 8 fresh basil leaves, chopped finely

  2. 4 Chicken breast fillets (about 500g)

  3. 200g pack light soft cheese

  4. 60g Peppadew Mild Whole Sweet Piquante Peppers, drained and chopped finely

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C, gas mark 6. Place the chicken on a chopping board and make an incision along the sides to create a pocket in each breast. Avoid cutting right through the chicken. Place the soft cheese, peppers and basil in a bowl and mix thoroughly. Divide the cheese mixture between the chicken breasts, spooning a little into each pocket. Wrap each chicken breast in a piece of kitchen foil to create a parcel, then place on a baking tray and cook for 20–25 minutes, or until the chicken is thoroughly cooked and the juices run clear. If you prefer your chicken with a little colour, turn the oven up to 220°C, gas mark 7, then remove the chicken from the oven, unwrap each parcel and, keeping the chicken in its foil, return to the oven for no more than 5 minutes until golden brown. Season with cracked black pepper and serve alongside a salad.


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