Microwaved Stuffed Chicken Breasts

READY IN: 22mins
Recipe by Jen T

A good way to cook these in summer when its too hot for the oven. Cooked in a 700wt oven. This recipe comes from my copy of microwave cooking by Alison Holst. A well known cookery book writer in New Zealand. I have been making this regularly for years. You may have to adjust times depending on your oven.

Top Review by Andi of Longmeadow

Thank goodness I got this from you! It made my day~because of the ease, the very little prep, and I had everything on hand, right there in my kitchen. Oh yes! And a microwave! This is a great recipe, I made it the same, except I used a baggie to roll the chicken (in the flour) and also I used thighs that had bone in/ and skin. I made a pocket in the thigh and just stuffed with the bacon/mushroom mixture. I did increase the time, by 5 minutes, but other then that all the same. Great, great and thank you so much Jen T. *Aus/NZ Recipe Swap*

Ingredients Nutrition


  1. Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
  2. Stir in the crumbs and the parsley.
  3. Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
  4. Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
  5. Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
  6. Cover and cook on high for 3mins, stirring or shaking after 1 minute.
  7. Remove top layer of plastic from the breasts and place some filling on each breast.
  8. Roll up and secure with toothpicks.
  9. Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
  10. Arrange breasts evenly in a circle on a flat dish.
  11. Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
  12. Stand 2-3 minutes before serving.
  13. Either leave whole to serve or cut into slices.
  14. Serve either with hot vegetables or a salad.

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