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Filling Prep:

  • 1.596kg Chicken Breast Fillets
  • Basil Leaves 15 g

Filling to cook:

  • Cranberries 100 g
  • Feta cheese 200 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Eggs 45 ml

Coating to prep:

  • Cheese, Parmesan 50 g
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    10 g
    Added to cart: Robertsons Chicken Spice

Coating to Cook:

  • Olive oil 50 ml

Sweet Chilli Glazeto Prep:

  • Coriander, fresh, chopped for garnish 6 g

Sweet Chilli Glazeto Cook:

  • Apple juice 150 ml
  • KNORR Sweet Chilli Sauce
    KNORR Sweet Chilli Sauce
    250 ml
    Added to cart: KNORR Sweet Chilli Sauce


  1. Filling Prep:

    • Preheat the oven to 160°C.
    • Flatten the chicken breast fillets.
    • Roughly chop the basil leaves.
  2. Filling to cook:

    • Mix together all the ingredients, except the chicken breast fillets.Divide the mixture evenly over the chicken breast fillets and roll up tightly.
  3. Coating to prep:

    • Finley grate the parmesan cheese.
    • Mix together the Robertsons Chicken Spice and parmesan cheese. Coat and roll the filled chicken breast fillets.
  4. Coating to Cook:

    • Drizzle a roasting tray with half of the oil and place the coated chicken breast fillets in the tray. Drizzle with the reaming oil, and bake in the preheated oven for 15 minutes. Remove from the oven and set aside.
  5. Sweet Chilli Glazeto Prep:

    • Finely chop the coriander.
  6. Sweet Chilli Glazeto Cook:

    • Mix together all the ingredients and pour evenly over the chicken breast fillets, and bakeat 180°C for 10 minutes. Remove form the oven and serve.
  7. To Serve:

    • Serve alongside the crisp, sweet and sour slaw.
  8. Top Tip:

    • Replace the feta cheese with camembert cheese to add a rich cheesy taste to the stuffing.