Print Recipe

Tomato, Capsicum and Cheese Stuffed Chicken

Our Tomato, Capsicum and Cheese stuffed Chicken is colourful, delicious and guaranteed to be a crowd pleaser this Christmas.


  • 400g Ardmona Diced Tomatoes, drained
  • 1/3 cup bottled roasted red capsicums, chopped
  • 1/4 cup mozzarella, torn
  • 4 boneless, skinless chicken breasts, trimmed
  • 1 tbsp extra virgin olive oil
  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 2 tbsp dukkah
  • 200g mixed salad leaves
  • 100g steamed green beans, chopped
  • 1/4 cup fresh oregano


  1. Preheat oven to 220C and line a medium sized baking dish with cooking spray.
  2. Combine Ardmona Diced Tomatoes, roasted capsicums and mozzarella in a bowl.
  3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side.
  4. Season the chicken and fill each chicken breast “pocket” with a generous amount of the tomato mixture, press the edges together and seal with toothpicks.
  5. Place the chicken in the prepared baking dish, any remaining tomato mixture spoon on top of the chicken and drizzle with oil.
  6. Bake the chicken for 20 to 30 minutes or until the internal temperature of the thickest part of the chicken is 74C.
  7. Meanwhile combine rice, quinoa and dukkah in a bowl.
  8. To serve, plate the chicken on a bed of salad leaves, beans and grains. Top with fresh oregano.
Tomato, Capsicum and Cheese Stuffed Chicken

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!