Garlic-crumbed chicken

Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves 2

This bread crumbed garlicky chicken dish has a surprise inside – parsley- covered melting taleggio cheese oozing deliciousness.

By Nigel Slater
From Nigel and Adam’s Farm Kitchen


  • 2 chicken breasts, skin removed
  • 20g/¾oz parsley, finely chopped
  • 150g/5½oz taleggio cheese, cut into strips
  • 75g/2½z butter
  • 2 garlic cloves, finely chopped
  • 3 rashers smoked streaky bacon, finely chopped
  • two handfuls breadcrumbs
  • 3 tbsp olive oil
  • salt and freshly ground black pepper


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.
  3. Finely chop the parsley and cut the taleggio into strips.
  4. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.
  5. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes.
  6. Add the breadcrumbs to the pan and cook for a further three minutes.
  7. Pour the olive oil over the chicken and season with salt and freshly ground black pepper.
  8. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly.
  9. Bake in the oven for 30 minutes.
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