Stuffed chicken breasts

Stuffed with mozzarella, pesto & sundried tomatoes. Lucy Kennedy says that this is her favourite dish which she believes is a real crowd pleaser, especially with her dauphinoise potatoes!


  • 3 chicken breasts
  • 1 large mozzarella ball
  • jar of pesto
  • sundried tomatoes
  • packet of bacon
  • bag of rooster potatoes
  • pint of milk
  • block of full fat butter
  • salt
  • pepper


  1. Peel the potatoes and cut them into slices.
  2. Microwave some butter and milk and place the potatoes in layers in a casserole or pyrex dish.
  3. Pour over the milk and butter liquid and add Salt and Pepper.
  4. Cover with tinfoil and pop into the oven at 200 degrees for 60 mins.
  5. Cover the dish for the first 30 minutes and then take the tinfoil off.
  6. Cut the chicken breasts in half, opening them up. Slather on the pesto and add a chunk of the cut up mozzarella.
  7. Add in some chopped sundried tomatoes and wrap the breast in bacon.
  8. Secure with a cocktail stick and pop into the oven for 50/ 60 minutes.
  9. That’s it, easy peazy!



Lucy's tips: Serve this with a side salad to add some greens. Wrap the chicken breasts in pancetta or salami. Use cocktail sticks to secure the chicken breasts once filled. Green beans are a perfect side dish.


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