Poultry: Filled Chicken Breasts

Filled Chicken Breasts


  • 0.25 tsp. salt
  • a little pepper
  • 1 tsp. mustard
  • clarified butter, to fry
  • 1 clove of garlic
  • 2 tbsp. breadcrumbs
  • 1 bunch flat-leaf parsley
  • 1 tsp. thyme leaves
  • 2.5 tbsp. ground almonds
  • 4 chicken breasts (approx. 150 g each)
Order the ingredients from COOP@home


Gently roast the almonds and add to a bowl. Finely chop the parsley and add to the almonds along with the thyme. Add the pressed garlic as well as the mustard and breadcrumbs. Beat an egg and add to the filling, season then fill into a smooth-nozzled pastry bag.

Make 4 crossway cuts of approx. 1 cm in depth into each chicken breast, salt to season. Insert the filling into the chicken breasts via the incisions that you have made.

Heat the clarified butter in a frying pan. Brown the chicken breasts for approx. 4 mins. with the filled sides facing downwards. Turn the breasts, finish cooking over a medium heat for approx. 6 mins.


  • Poultry
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 270 Kcal