Stuffed chicken breasts

This recipe is part of our article on how to feed a family cooking inexpensively on the barbecue. You can use whatever you want to stuff the chicken breasts. I have used sundried tomatoes and butter, but you could use blue cheese, cream cheese or garlic butter – whatever you fancy
20 minutes
25 minutes
A family of four


  • whole chicken breasts (skin on)
  • 1 sundried tomato per breast
  • ½ garlic clove, sliced per breast
  • slices of butter


  1. Using a sharp knife, carefully slice into the chicken breasts from the side cutting most of the way through but being careful not to puncture the breasts. fill the pocket with some silces of butter, sliced garlic and finely chopped tomatoes. seal the cut by weaving a couple of cocktail sticks (remember to remove these before serving). Slide a finger under the skin to create a space and push in a slice of butter. Cook on the barbecue until golden and cooked all the way through. Cut into the breast at the thickest part with a sharp knife to check the chicken is fully cooked.


Cooking and preparation times will vary depending on the size of the chicken. Make sure the chicken is cooked thoroughly without drying it out.

Barbecue, Street Food and Outdoor Eating