[WATCH] Chicken breast stuffed with tomato, mozzarella and basil

Who wouldn’t love cheesy mozzarella-stuffed chicken for dinner or lunch? Chef Alain James Grech's speedy recipe is ready in just 30 minutes and super-easy to prepare

Serves 3 


  • 3 chicken breast
  • Veg oil
  • Seasoning
  • 15 cherry tomatoes
  • 15 mozzarella bocconicini
  • 6 large basil leaves
  • 200g new potatoes
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 bunch of parsley


  1. Pre heat oven to 180 deg.
  2.  Cut new potatoes in half and boil until soft.
  3.  Pan fry the chicken breast in a pan on medium high heat until nice golden on both sides.
  4. Add 1pc of garlic, 1 sprig of thyme, 1 spring of rosemary and a knob of butter, baste and place in a tray. Roast @180 deg for 10 minutes.
  5.  In the pan of the chicken, fry the potatoes and finish with seasoning and chopped parsley.
  6.  In a separate pan, fry some chopped garlic till golden brown, add the cut cherry tomato halves, the chopped basil and season with salt and pepper.
  7. Remove the chicken from the oven and leave to rest for 10 minutes.
  8. Cut in half and stuff with the tomato and mozzarella mix. Place in the oven for 5 minutes and serve with the new potatoes and extra virgin olive oil.

Dylan Agius and Agnes Spiteri on Gourmet Challenge
Dylan Agius and Agnes Spiteri on Gourmet Challenge

Watch Chef Alain James Grech creating the dish from scratch and Dylan Agius and Agnes Spiteri going head-to-head in the Gourmet Challenge kitchen below:


Don't miss Gourmet Challenge every Thursday on TVM at 18:30