Cheese-Stuffed Chicken Breast with Avo Salsa
Cheese-Stuffed Chicken Breast with Avo Salsa



  • 1 chicken breast, skin and bone removed
  • 30g grated Emmental cheese
  • 1 thyme sprig
  • 1 crushed garlic clove
  • 1 tbsp olive oil
  • For the Salsa
  • ½ avocado, peeled and chopped
  • ½ red chilli, deseeded and chopped
  • 1 lime, juice only
  • Preheat the oven to 200C. Cut a pocket in the thickest part of the breast and stuff with cheese, the thyme leaves and some seasoning. Season the outside of the breast. Add the oil to an ovenproof frying pan and fry the garlic for 1 minute, then add the chicken breast and brown all over. Transfer to the oven and roast for 10 mins or until cooked through.
  • For the salsa, mix the ingredients in a small bowl. Serve the chicken breast sliced in half on a plate, along with the salsa and a drizzle of olive oil - perfect!
20 mins
1 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box