4 large free-range chicken breasts

1 large tomato, sliced into half moons

200g mozzarella, sliced (low moisture / not buffalo etc)

1 Tbsp olive oil

1 onion, diced

4 cloves garlic, thinly sliced

1 red bell pepper, diced

4 large marrows, cut into chunky pieces

250g Denny Brown Mushrooms, cut into chunky pieces

1 x 400g tin Italian crushed tomatoes

½ cup chicken stock

1 tin Denny Condensed Mushroom Soup

100g fresh basil pesto

Salt and pepper, to taste


- Preheat oven to 180˚C.

- Heat olive oil in a large oven proof skillet. Add the onion, garlic and bell pepper. Sauté until tender. Add the marrows and mushrooms and mix.

- Pour in the crushed tomatoes, stock and Denny Condensed Mushroom Soup.

Season well and bring to a simmer.

- Cut 4 slits into each chicken breast. Stuff chicken with tomato and mozzarella slices. Drizzle with olive oil and season well with salt and pepper.

- Place prepared chicken breasts on top of the vegetable medley.

- Bake in the oven for 20-30 minutes (depending on the size of your chicken breasts) until the chicken is cooked through and the mozzarella is bubbling and golden brown.

- Remove from the oven and dollop fresh basil pesto onto the chicken and serve.

Serves 4

Prep time: 10 minutes

Cook time: 35 minutes

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