The Dinner Planner


Stuffed Chicken Breast with Warm Potato Salad

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Servings 4


Stuffed Chicken Breast

  • 4 150gram chicken breasts
  • 4 tbsp pesto
  • 12 sundried tomatoes
  • 100 grams bocconcini - or mozzarella

Warm Potato Salad

  • 500 grams baby potatoes
  • 1 punnet cherry tomatoes - halved
  • 300 grams green beans - trimmed and sliced into 5cm lengths
  • 3 tbsp pesto


  • Preheat oven to 200C

Stuffed Chicken Breast

  • Slice each breast horizontally (but not all the way through). Spread over pesto, add sundried tomatoes and bocconcini. Season with salt and pepper.
  • Place onto a baking dish, drizzle with a little olive oil and cook for 20 minutes.

Warm Potato Salad

  • Cut the baby potatoes in half. Place in a large saucepan and cover with water. Add ½ tsp salt. Bring to the boil and cook for 10 - 15 minutes (or until nearly soft). Add the beans in the last 2 minutes of cooking.
  • Drain and place into a serving bowl. Add tomatoes. Toss through pesto and season.
  • TO SERVE Divide Chicken among plates and spoon over pan juices. Serve with warm potato salad.

Tips and Variations

Make your own pesto or buy one premade. A delicious alternative for this meal is one of the basil and cashew dips. 
VEGETARIAN -  Add the sundried tomatoes, bocconcini and a 120 gram bag of baby spinach to the warm potato salad (plus the additional pesto).
LOW CARB - Replace the potatoes with a 200 gram bag of spinach. Put all ingredients into a oven proof dish and warm in the oven for 10 minutes. 

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