Chicken Breast Stuffed with Spinach, Cream Cheese & Tomatoes - by Cameron Petley

Serves: 2
Preparation Time: 15
Cooking Time: 20


  • Stuffed Chicken Breasts:
  • 2 chicken breasts
  • 1 handful spinach leaves
  • 6 sundried tomatoes
  • 4 tbsp cream cheese
  • Salt and pepper
  • 6 rashers bacon
  • Olive oil for frying
  • White Wine Reduction:
  • 100ml dry white wine
  • 100ml Campbell’s Real Stock - Chicken
  • 10g butter


  1. For the chicken, butterfly breasts by slicing through each breast on the long side almost to the other edge, taking care not to cut it in half. Open breast out and flatten.

  2. Lay a few spinach leaves on top of each breast, followed by 3 sundried tomatoes. Then top with 2 tablespoons of cream cheese and season with salt and pepper. Fold breasts in half.

  3. Lay 3 rashers of bacon on the bench so they overlap, place stuffed breast on top and roll up tightly. Repeat with remaining bacon and stuffed breast.

  4. Brown chicken in a medium-hot ovenproof frying pan with a little olive oil. Transfer to oven for 15 minutes or until cooked through. Cut chicken into 1cm thick slices and set aside.

  5. For the reduction, pour wine into the same pan used to cook chicken. Bring to the boil and reduce by half again. Then add Campbell’s Real Stock and reduce by half again. Stir through butter.

  6. Drizzle chicken with sauce and serve with a rocket salad.


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