Cream Cheese & Olive Stuffed Chicken Breasts with Puttanesca Sauce
Give plain chicken breasts a makeover with a creamy filling and a punchy Italian sauce.
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 45 mins
1 large onion, finely chopped
3 cloves garlic, crushed
2 x 410 g tins whole peeled tomatoes
175 g Kalamata olives, pitted
2 Tbsp (30 ml) tomato paste
25 g caper berries
4 anchovy fillets, finely chopped
6 fresh basil leaves, roughly chopped
½ tsp (2.5 ml) chilli flakes
freshly ground pepper
6 basil leaves
100 g Fairview Black Pepper Cream Cheese, sliced
16 Kalamata olives, pitted
30 g butter
2 Tbsp (30 ml) olive oil
Preheat the oven to 180 ºC.
Heat the olive oil in a large ovenproof saucepan and sauté the onion until soft and lightly caramelised. Add the garlic and cook for a few minutes. Add the tomatoes and break them up in the pan. Add the rest of the ingredients and simmer for 10 minutes. Set aside. Do not add any extra salt as there are a lot of salty ingredients.
Remove all of the bones and carefully cut the breasts in half but keep the one side intact. Open a chicken breast out and place a basil leaf in the middle, top with two slices of Fairview Black Pepper Cream Cheese and 4 olives. Fold the top of the breast over the filling and tie together with butcher’s twine. Repeat with the other breasts.
Melt the butter and olive oil in a frying pan and sear the chicken breasts for 2 minutes on each side. Place the breasts in the pan with the puttanesca sauce and cook in the oven for 15-20 minutes or until the chicken is cooked through.