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


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