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Italian Baked Chicken Recipe


Italian Baked Chicken

Prep Time ~15 mins Cooking Time ~ 60 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~


4 large chicken breasts, with skin

50g / 2oz full fat soft goat's cheese

16 mild Peppadew peppers (sweet piquant peppers) roughly chopped

50g / 2oz pitted black olives, roughly chopped

1 fat garlic clove, crushed

75ml / 3floz dry white wine

½ quantity all purpose tomato sauce (see recipe below)

Olive oil to drizzle

Small handful of basil leaves


  • Preheat oven to 200C, Gas mark 6.
  • Gently lift up the skin of each chicken breast to make a pocket and spread the goat's cheese over the flesh.
  • Press the peppers and olives into the cheese and ease the skin back over the filling - don't worry if it is not completely covered.
  • Stir the crushed garlic and wine into the tomato sauce and spoon it over the base of an ovenproof dish, just large enough to hold the chicken in a single layer.
  • Sit the chicken breasts on the sauce and drizzle with a little olive oil, then season.
  • Cook the chicken for 30 - 35 minutes or until tender and golden. Serve warm garnished with basil leaves.

All purpose tomato sauce:

Finely chop 1 large Spanish onion and fry with 1 crushed garlic clove in 3 tablespoons olive oil over a low heat for 10 minutes until soft and golden.

Add 500g / 1lb 2oz finely chopped tomatoes; 2 x 500g packs passata, 4 tablespoons sundried tomato paste and 300ml / ½ pint vegetable stock.

Stir and season. Bring to the boil, then reduce the heat and simmer gently for 20 minutes. Stir in 15g / ½ oz butter, adjust seasoning as desired.