Speedy Stuffed Roast Chicken

Speedy Stuffed Roast Chicken

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Serves 4

Cooking time – 30 minutes

No need to wait for Sundays for this super quick dish.


4 boneless skinless chicken breasts about 125 g/ 4 oz each 50 g/ sage and onion stuffing mix 4 bacon rashers 250 g/ 8 oz baby carrots 3 tbsps olive oil 2 tbsps chopped parsley


  1. Preheat the oven to 200’C/180’C Fan/400’F/Gas 6.
  2. Lay the chicken breasts on a board and slice them lengthways almost all the way through, leaving a ‘hinge’ at one long end.
  3. Make up the stuffing mix according to the packet instructions and use 1 tbsp of the stuffing to fill each of the breasts. Wrap each tightly with a bacon rasher to keep the stuffing in place. If preferred, secure each breast with a cocktail stick.
  4. Put the chicken and carrots in 1 or 2 roasting tins, drizzle over the oil and shake gently to coat in the oil.
  5. Roast in the preheated oven for 25 minutes or until the chicken is golden and cooked through; when the chicken is pierced, the juices should run clear. Remove the cocktail stick if using.
  6. Scatter the parsley over the top before serving.

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