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  • 1 chicken breast fillet, skinned

  • 100g / 4oz mozzarella cheese, finely sliced

  • 100g / 4oz mortadella, finely sliced

  • 3-4 anchovy fillets in oil, drained

  • 3 tbsp Olive oil

  • salt and fresh ground black pepper

  • half a large onion, finely chopped

  • 1 small carrot, finely chopped

  • 100g / 4oz Celery, finely chopped

  • 2 yellow peppers, de-seeded and finely chopped

  • 50ml / 4 tbsp / 2fl oz dry white wine

  • 50ml / 4 tbsp / 2fl oz single cream

  • Mixed salad seasoned with salt and home-made flavoured olive oil, to serve


  • 1.

    Preheat the oven to 200ºC/gas 6.

  • 2.

    Open out the chicken breast fillet. Place between two sheets of cling film and pound flat, using a chef's mallet or rolling pin.

  • 3.

    Take the flattened chicken breast and layer with mozarella cheese and mortadella then top with the anchovy fillets.

  • 4.

    Roll the chicken breast up over the filling and secure with toothpicks.

  • 5.

    Place the rolled chicken breast in a lightly oiled roasting tray, drizzle with a tablespoon of olive oil, season with salt and freshly ground pepper and roast for 20 minutes, until cooked through.

  • 6.

    Meanwhile, heat the remaining olive oil in a frying pan. Add the onion, carrot, celery and yellow pepper. Fry, stirring often, until softened, around 5 minutes.

  • 7.

    Add the white wine and simmer for 5 minutes. Add the cream and season with salt and freshly ground pepper. Cook for 5 minutes until thickened.

  • 8.

    Meanwhile, blend the yellow pepper sauce in a jug blender or food processor until smooth, then gently re-heat.

  • 9.

    Place 4-5 tablespoons of the yellow pepper sauce on a warm serving plate.

  • 10.

    Slice the roasted stuffed chicken breast and place on top of the sauce. Serve at once with the salad on the side.

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