I just love chicken, in any form and served up in any manner. There has been talk over on food24 about stuffed chicken, and talk on the various food blogs about cheese. Now, I am a self confessed cheese addict. Dave and I have been known to spend €50 on cheese at a time! So, with the chicken stuffing and cheese talking doing the rounds I had to make some roasted stuffed chicken breasts. These chicken breasts were stuffed with cream cheese, piquanté peppers and parsley, but you can use any ingredients you have at home to flavour the cream cheese. It is one of the most versatile recipes in my repertoire.
The ingredients may be simple – I used 3 Kiri Cheese wedges, 5 piquantè peppers and a small handful of parsley. The piquantè peppers and parsley were chopped finely and mixed into the cream cheese. I made a slit into the breast and seasoned the skin with salt and black pepper. This was sealed in a hot griddle pan and then placed in the oven at 180˚ Celsius for 50 minutes with a knob of butter on top of each breast. This was served with peas, mushrooms and wild rice.