Chicken parcel with bocconcini, tomato and basil.

Serves: 4

Prep & Cooking Time: 30 mins

Nutritional Information Per Serve:

  • Calories 447
  • Protein 42.8 g
  • Total Carbohydrate 15.4 g
  • Total Fat 22.6 g (Saturated Fat 5.7 g)
  • Cholesterol 108 mg
  • Sodium 400 mg


  • 4 x 200 g chicken breast fillets
  • 4 bocconcini, thinly sliced
  • 8 semi-dried tomatoes, drained
  • 8 large basil leaves
  • 2 tablespoons olive oil
  • 350 g thin green beans, trimmed
  • 1-2 tablespoons balsamic glaze


  1. Preheat the oven to 200 degrees C.
  2. Lay the chicken breast fillets on a chopping board and, using a sharp knife, cut a deep pocket into the thickest side, running the knife almost through the breast without cutting all the way through.
  3. Place 1 sliced bocconcini, 2 semi-dried tomatoes and 2 basil leaves into each pocket. Secure with a skewer.
  4. Heat a char-grill pan or barbecue to medium-high heat. Brush parcels with 1 tablespoon of olive oil and cook for 2 minutes each side or until golden brown. Transfer to a baking tray and bake for 10 minutes or until chicken is cooked and cheese is melted.
  5. Meanwhile, blanch the beans in lightly salted boiling water for 2 minutes.
  6. Halve the chicken parcels and plate with the beans. Serve drizzled with balsamic glaze, remaining olive oil and salt and pepper.