Mascarpone & Red Pesto Stuffed Chicken Breasts

Mascarpone & Red Pesto Stuffed Chicken Breasts

So easy, such a warming, comforting dish.


Bulgur wheat – to get right consistency, just make sure you follow the directions that will come on the back of the packet!

Cooking Time (includes preparation time): 40 Minutes


  • Bulgur Wheat - £0.70

  • 4 Chicken Breasts - £4.00

  • Red Pesto - £1.00

  • 200g Spinach - £1.00

  • 250g Mascarpone - £1.50

  • 1 Lemon - £0.30

  • Dried Oregano - £0.70

  • Chicken Stock - £0.50

  • Total Cost - £9.70 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven to 180°C/356°F

  2. Get a bag of spinach, chuck it into a pan and wilt it. Remove from the heat. Place wilted spinach in a sieve, and squeeze out the water.

  3. Place into a bowl. Add two tablespoons of red pesto, and two and a half tablespoons of mascarpone. Season with salt and pepper, and then mush everything together.

  4. In another bowl, add 5 teaspoons of oregano, the zest of a lemon, salt and pepper. This will be the rub to go on the outside of the breasts. Mix it together and set aside.

  5. Get your chicken breasts out. Take one, and cut a hole in the thicker side of the breast. Get your fingers into the hole and prod away until you have made a cavity inside the breast.

  6. At this point, spoon in your filling. Really stuff it up. Do the same with the other breasts, and then roll them in the zest and oregano rub.

  7. Get a pan on the heat. Add a drizzle of olive oil, and then add your breasts. Cook for 3-4 minutes on each side on a medium heat, so they are nicely browned and caramelized.

  8. Then, place the pan in the oven for 12-15 minutes, until cooked through.

  9. At this point, get your bulgur wheat on. Add the wheat to a pan of boiling water, and crumble in a chicken stock cube for extra flavour.

  10. Serve the breasts on the steaming hot bulgur wheat, with some lemon juice squeezed over the top. Enjoy!