Stuffed Chicken with Burrata and Sunblushed Tomatoes – A Summer Favourite

This stuffed chicken with burrata and sunblushed tomatoes ticks all the right boxes, it’s simple to put together, full of flavour, and light enough for a warm evening. It’s become one of my go-to recipes when I want something that looks impressive but doesn’t feel like hard work.

The idea came from wanting something a bit different from the average grilled chicken.  Using free-range chicken breasts as the base, this recipe keeps things wholesome and full of flavour. What truly takes it up a notch, though, is the filling.

Instead of the usual mozzarella, I’ve started using burrata, and I’ll be honest, I don’t think I’ll go back. If you’re unfamiliar with it, burrata is a soft, creamy cheese that’s similar to mozzarella on the outside, but with a rich, almost buttery interior. It melts beautifully when cooked but still retains a delicate texture that pairs perfectly with punchy sunblushed tomatoes and fragrant fresh basil. The result is a melting, savoury centre that oozes just slightly when you cut into the chicken. It’s indulgent, yes, but never overpowering.

The sunblushed tomatoes bring their own magic. Unlike sun-dried tomatoes, which can sometimes be a bit tough and overly intense, sunblushed ones are softer, slightly sweet, and still juicy. They provide a gorgeous contrast to the creamy burrata and add a concentrated burst of summer to every bite. A little chopped garlic and a few torn basil leaves round out the stuffing, tying everything together.

Now, while the filling is the star, wrapping the chicken in prosciutto or pancetta is an optional touch that I heartily recommend. Not only does it help hold everything together, but it also crisps up in the oven and adds a salty, savoury layer that complements the cheese without overwhelming it.

The cooking process itself is refreshingly straightforward. A quick sear in a hot pan gives the chicken some colour, then it’s finished off in the oven for around 20 minutes. While it’s roasting, you can prepare a light pan sauce using a splash of white wine or stock, a knob of butter, and a few extra tomatoes. It’s simple but makes a lovely drizzle for serving – especially if you're pairing this with new potatoes or a tangle of fresh greens.

One of the things I love about this dish is how versatile it is. It works just as well for a relaxed al fresco dinner as it does for something a bit more formal. It’s also easy to prep ahead – you can stuff and wrap the chicken in the morning, pop it in the fridge, and simply cook it when you’re ready. That kind of flexibility is gold in summer, when you’d rather be outside with a drink than fussing over the hob.

Ingredients (Serves 2):

• 2 free-range chicken breasts (skinless and boneless)
• 100g fresh mozzarella (cut into slices or small pieces)
• 6–8 sunblushed tomatoes (roughly chopped)
• 1 clove garlic (minced)
• A few fresh basil leaves (optional, torn)
• Salt and freshly ground black pepper
• Olive oil
• 6 slices of prosciutto or pancetta (optional for wrapping)
• Toothpicks or kitchen twine

Optional Sauce:

• 100ml dry white wine or chicken stock
• 1 tbsp butter
• A splash of cream (optional)
• Extra sunblushed tomato pieces or a teaspoon of tomato paste

Instructions:

1. Preheat the oven:
   Set your oven to 190°C (375°F) or 180°C fan.
2. Prepare the filling:
   In a small bowl, combine chopped sunblushed tomatoes, mozzarella, minced garlic, and basil (if using). Season lightly with salt and pepper.
3. Stuff the chicken:
• Use a sharp knife to cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
• Spoon the mozzarella and tomato mixture into each pocket.
• Close the pocket with toothpicks or wrap the entire breast with 2–3 slices of prosciutto or pancetta for extra flavour and to hold it together.
4. Sear the chicken (optional but recommended):
   Heat a little olive oil in an ovenproof frying pan over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes on each side until golden.
5. Bake:
   Transfer the pan to the preheated oven (or place the chicken in an oven-safe dish). Roast for 18–22 minutes, or until the chicken is cooked through and juices run clear.
6. Optional sauce (while chicken bakes):
• In the same pan used for searing, deglaze with white wine or stock, scraping any browned bits.
• Reduce slightly, then stir in a knob of butter and a splash of cream for richness. Add tomato paste or leftover sunblushed tomato pieces. Simmer until slightly thickened.
7. Serve:
   Let the chicken rest for 3–5 minutes before slicing. Serve drizzled with the sauce, alongside roasted vegetables, new potatoes, or a fresh green salad.

If you’re planning to serve this for a dinner party or a special occasion, I’d recommend pairing it with a crisp glass of white wine – perhaps a chilled Sauvignon Blanc or a dry rosé. For sides, think light and fresh: grilled courgettes, a lemony couscous salad, or some steamed green beans with a touch of olive oil and sea salt.

So, if you’re looking for something summery, satisfying, and just a little bit special, this burrata-stuffed chicken might be exactly what you need. It’s simple to make, elegant on the plate, and every bit as delicious as it sounds.