Stuffed Chicken Breasts Recipe

Here's a great way to use up the leftover rusks in your biscuit tin. Tender chicken breasts filled with a spicy chilli,sun-dried tomato and rusk stuffing.


Prep Time

20 minutes

Cooking Time

25 minutes



Recipe Ingredients

  • 125 ml SPAR milk
  • 5 ml dried chilli flakes
  • 5 SPAR Freshline rusks (any variant, except chocolate chip)
  • 5 SPAR Tender & Tasty chicken breast fillets
  • salt and pepper to season
  • 5 sun-dried tomato quarters, in olive oil vinaigrette, drained well
  • 5 rashers SPAR streaky bacon

Recipe Method

1. Combine the warm milk and chilli, and pour onto the rusks. Set aside for 10 minutes then mash well using a fork.

2. Preheat an oven to 190 º C.

3. Cut a horizontal pocket into the thickest part of each chicken breast. Season to taste with salt and pepper.

4. First, place a sundried tomato quarter into each pocket, and then fill generously with the chilli-rusk stuffing.

5. Wrap a bacon rasher round each breast, to semi-seal the pocket opening, and secure with a toothpick.

6. Place into a shallow oven dish and roast in the pre-heated oven for 25 minutes. Remove the toothpicks before serving.

Hints & Tips

  • Use this same rusk mixture as a delicious filling for canned peach cavities, and oven bake covered for 15 minutes, to serve as an accompaniment with pork or chicken.
  • Stretch the bacon rashers before using to wrap around the chicken, by lying them flat on a worktop and scraping a knife blade from one end to the other, to ''pull'' it which extends its length considerably.