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  • Cranberries 100.0 g
  • Feta cheese 200.0 g
  • Egg 1.0 large
  • Basil (roughly chopped) 15.0 g
  • Chicken breast fillets (flattened) 1.6 kg
  • Cheese, Parmesan 51.0 g
  • Olive oil 50.0 ml
  • Apple juice 150.0 ml
  • Coriander, fresh, chopped for garnish 6.0 g
  1. Method:

    • Pre-heat oven to 160 °C.
    • Mix together dried cranberries, feta cheese, Robertsons Veggie Seasoning, large egg and basil. Divide the mixture evenly over the chicken breast fillets and roll up tightly.
    • Mix the Robertsons Chicken Spice and parmesan cheese together. Coat and roll the filled chicken breast fillets.
    • Drizzle a roasting tray with half of the oil and place the coated chicken breast fillets in the tray. Drizzle with the remaining oil and bake in the pre-heated oven for 15 minutes. Remove from the oven and set aside.
    • Mix together apple juice and Knorr Professional Sweet Chilli Sauce and pour evenly over the chicken breast fillets and bake at 180 ˚C for 10 minutes. Remove from the oven and serve.
    • Garnish with chopped coriander.
  2. Chef's Tips:

    • Replace the feta cheese with camembert cheese to add a rich, cheesy taste to the stuffing.Serve with a couscous salad or roasted vegetables.