Anchovy and Parsley Butter Stuffed Chicken Recipe

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10 min


30 min
plus cooling

Nutrition per portion

Calories 354 kCal 18%
Fat 23g 33%
  -  Saturates 13g 65%


  • 100g (4oz) butter
  • 3tbsp finely chopped curly parsley
  • 6 anchovy fillets, sliced
  • zest 1 lemon
  • 4 free-range chicken breasts, skin left on


  • Heat the oven to 200C, 180C fan, 400F, gas 6. Mix the butter with the parsley, anchovies and lemon zest and chill. Peel the mini fillets off the chicken breasts, and gently flatten them using a rolling pin or your hand. Heat a frying pan with a little oil and fry the chicken breasts skin side down until golden. Allow to cool completely.

  • Cut a deep slit in the thickest part of each breast, about the width of 3 fingertips, being careful not to cut right through the flesh. Divide the butter between these pockets, then press each flattened fillet over the pockets, pressing down firmly on the edges. Bake the chicken breasts for 20 to 25 minutes until cooked through. Serve with steamed new potatoes and tenderstem broccoli.

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(16 ratings)
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