Mozzarella and Basil Stuffed Chicken Breasts

By Clare Keating

All Bodies Nutritionist and ex-chef

This recipe is great for those of you that like to meal prep lunches or enjoy simple dinner recipes - the chicken also freezes well if you make a large batch!⁠

Super delicious and high protein recipe

Serves 4

Calories: 352, Protein: 37.9g, Carbs: 28.7g, Fats: 8.9g


  • ½ cup grated mozzarella

  • 1 cup basil leaves, finely chopped

  • 500g chicken breasts

  • ¼ cup plan flour

  • Pinch salt and pepper

  • 1 egg

  • ¼ cup milk

  • ¾ cup panko breadcrumbs

  • 1 tsp extra virgin olive oil

  • 1 packet superfood vegetable mix or Asian slaw

  • 2 limes, juiced


1. Preheat oven to 200C.

2. In a small bowl, combine the mozzarella and basil.

3. Slice a slit all the way down the side of the chicken breasts (don’t cut all the way through) and stuff the mozzarella mix inside

4. Assemble 3 bowls into a production line format. In bowl 1 mix together the flour and salt and pepper. In bowl 2 mix together the egg and milk. In bowl 3 have the breadcrumbs.

5. Dip each chicken piece into bowl 1, coating completely and then the same in bowl 2 and 3.

6. Place the coated chicken breasts onto a lined baking tray and drizzle with the olive oil. Bake for 20 minutes.

7. Divide the vegetable mix between 4 plates and drizzle over the lime juice. Cut the cooked chicken breasts into 4 serves and divide between the plates.