Chilli Chicken Breasts

Main ingredient
Louisiana, USA
Preparation time
30 minutes
Refrigeration time
4 hours
Cooking time
30 minutes


Serve up each breast with the remaining juices poured over.
Serve the sauce separately.
Serve with rice, Chickpeas with Onions & Yoghurt.

Chicken (4 breasts)
Green Chilli (2 chopped)
Cheese (300g Monterey Jack)

Cut a pocket in each breast.
Place a quarter of the cheese & chilli inside each breast.

Fresh bread crumbs (40g)
Parmesan Cheese (40g grated)
Cayenne pepper (1½ tsp)
Black pepper (½ tsp ground)
Salt (½ tsp)

Place in bowl and stir well.

Butter (80g melted)

Dip the breasts into the butter.
Coat with the spiced breadcrumb mixture.
Place breasts in roasting dish.
Drizzle over remaining butter.
Refrigerate for 4 or more hours.


Pre-heat to 200°C.
Roast for 30 minutes.

Olive oil (4 tbp)

Place in pan on medium heat.

Onions (1 medium finely chopped)
Birds-eye chillis (2 chopped)

Add to pan.
Sauté until softened.

Tomatoes (400g peeled and chopped)
Cumin seed (½ tsp ground)
Black pepper (1 tsp ground)
Salt (½ tsp)

Add and stir.
Simmer gently until chicken is ready.