• 8
  • 5
    Min Prep
  • 25
    Min Cooking
Chicken Wholebird Fresh


  • 4 x single chicken breast fillets (removed from Fresh Chicken Wholebirds)
  • 1 tablespoon extra virgin olive oil
  • 100g shaved leg ham
  • 16 semi sun-dried tomatoes, cut in half
  • 1 cup (100g) grated mozzarella
  • 1 tablespoon rosemary leaves
  • Pre-mixed salad and lemon cheeks, to serve


Note: For this recipe you will need 2 Fresh Chicken Wholebirds, cut into pieces. Using a large sharp knife, remove breast fillets, drumsticks, wings and thigh meat from the bones. The leftover carcass can be used to make stock. Remove skin from breasts and thighs.


  1. Preheat the oven, with a large roasting pan inside, to 220°C/200°C fan forced.
  2. Place chicken breast fillets on a chopping board. Using a large sharp knife, cut into thickest side of each fillet to create a pocket, being careful not to cut all the way through. 
  3. Stuff a quarter of the ham, 4 pieces of semi-dried tomato, ¼ cup of mozzarella cheese and rosemary leaves in each chicken pocket. Secure with toothpicks.
  4. Arrange stuffed chicken breasts on baking paper in the preheated roasting pan and bake for 20 minutes or until cooked through. Remove from oven and allow to rest for 5 minutes.
  5. Meanwhile, place a pre-mixed salad of your choice in a bowl, drizzle with oil and season with salt and pepper. Toss to combine.
  6. Remove toothpicks from chicken.
  7. Serve, sliced, with the salad and lemon wedges.


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