Roast Chicken Breast stuffed with tomato

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 802.2
  • Total Fat: 3.4 g
  • Cholesterol: 59.5 mg
  • Sodium: 454.8 mg
  • Total Carbs: 143.4 g
  • Dietary Fiber: 17.7 g
  • Protein: 40.5 g

View full nutritional breakdown of Roast Chicken Breast stuffed with tomato calories by ingredient


Delicious bistro dish, that is healthy. Delicious bistro dish, that is healthy.
Number of Servings: 1


    * Red Ripe Tomatoes, 1 medium whole (cut into small chunks, cherry tomatoes leave whole)
    * MIXED HERBS, 1 tsp
    * *Potato, raw, 2 large
    * Chicken Breast, no skin, 100 grams
    * Zucchini, 10 grams (1 very thing slice, use a vegetable peeler)
    * Fresh mixed vegetables around 125gm to steam
    * Instant gravy make abou 1 tbsp per person


1, Preheat oven to 200 C and soak a tooth pick in water.
2, Place tomatoes on tray, lined with greaseproof paper and sprinkle with mixed herbs and salt and pepper. Place in the oven whilst it is preheating.
3, Remove tomatoes when soft
4, Butterfly Chicken Breast, and place tomatoes in middle (on the crease).
5, Roll chicken breast up by; bring left and right sides in, then folding the rest in half so that a dome* is formed.
6, Wrap zucchini around the base and thread toothpick through to hold together. (Still have a dome shape). Place in oven.
7, Cut up potato into desired form and par boil for 15 minutes approx.
8, Place potatoes in oven with chicken and cook until chicken is cooked through (rotating the tray when potatoes placed in)
9, Serve with fresh steamed vegetables, and 1 tbsp of gravy.

*you can alternatively roll the chicken breast up into a log and cook as normal.

serve 1

Number of Servings: 1

Recipe submitted by SparkPeople user MARCQUELLE.