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Stuffed Chicken Fillets


  • 4 chicken fillets
  • 30ml olive or avocado oil, plus extra for brushing
  • 2 garlic cloves, finely chopped
  • grated zest and juice of 1 lemon
  • salt and ground black pepper
  • 1 red pepper, quartered
  • 40ml basil pesto
  • 60g Blue cheese, sliced
  • 12 basil leaves

How to Make It

Step 1

Heat a splash of oil on medium-high and fry the onion and pepper for about 5 minutes
or until softened. Season. Keep aside.

Step 2

In the same pan, fry the chicken for about 5 minutes on each side or until golden. Season. Add the
chutney and water. Simmer for about 15 minutes or until cooked.

Step 3

Return the onions and peppers and heat through. Serve with herbs and couscous.