I used to do a little meal prep on Sunday nights which had me experimenting on how to best prepare chicken breast. We know chicken breast is incredibly healthy, since it’s lean and high in protein. However, they can also be extremely boring and dry, and I mean that both figuratively and literally.
When I’m feeling unimaginative (i.e. lazy) – since it takes a bit of effort to spice up a chicken breast – I would go for this simple chicken leg recipe instead.
How to perfectly cook chicken breast
But there are many ways to make a chicken breast as droolworthy as a juicy fatty chicken leg. This recipe I’m sharing is quite effortless, and is even fancy enough to impress dinner guests.
The first important step is to leave the chicken breast out of the fridge at least an hour before cooking. At room temperature, the chicken breast cooks more evenly, and you’ll start to get a hang of the best temperature and timing to use in your home oven every time. The trick to a super juicy chicken breast is not rocket science: cook them at a super low temperature, and never overcook.
I would recommend setting the oven at 165-170 degrees celsius, with the fan on, and baking it for 14-15 minutes.
The second step is to season it generously with spices. I mentioned in my previous post that a variety of healthy spices, such as paprika or cumin, can go a long way to making a flavourful meal.
Proscuitto di Parma (Parma Ham) wrapped chicken breasts, stuffed with piquillo peppers and cream cheese
But none of those spice-centric marinades could beat my new recipe of preparing chicken breasts. It almost looks and sounds too fancy, but it’s extremely intuitive to prepare, and makes an impressive main course.
See the recipe below and leave a comment to let me know what you think of the dish. Would you try it?
Chicken Breast Stuffed with Piquillo Peppers and Cream Cheese
- 2 chicken breasts
- 1 tbsp olive oil
- 2 garlic cloves optional
- 1 tbsp white pepper
- 2 tbsp smoked paprika
- salt & pepper
- 4 piquillo peppers store bought in a jar
- 2 tbsp cream cheese
- 4 slices proscuitto di parma (parma ham)
- Preheat the oven to 165c, with fan on. If you can, leave the chicken breasts to sit at room temperature an hour before cooking.
- Slice the chicken breasts on the side, lengthwise, to create an opening slot or pocket to stuff the peppers in. Leave about half inch of the chicken breast connected on one side.
- Marinate the chicken breasts (rub and massage them a little) with olive oil, sliced garlic, white pepper, smoked paprika, salt and pepper. Remember to marinate the inside of the slot too.
- Roughly fill each piquillo pepper with half a tablespoon of cream cheese, and then carefully slot two peppers per chicken breast.
- Wrap each chicken breast with two slices of parma ham. Use two toothpicks to secure the ham on each breast.
- Place the chicken on a baking tray, in the middle level of the oven. Bake for 15 minutes. If you've taken the chicken breast out directly from the fridge, I'd bake it for 16-17 minutes to be safe.