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Grilled Chicken Stuffed with Cheese Olive | Morphy Richards Oven | Grill | Easy Recipe |

Updated: Aug 19, 2020

An easy recipe for beginners. Chicken breast stuffed with cheese and olives with easy marination. Made on Morphy Richards OTG 52 RCSS - 52L.

10 minutes work+30 minutes marination+35 minutes in the oven.


1. Chicken - boneless breast (around 500g)

2. Salt

3. Mozzarella cheese (about 50g)

4. Turmeric powder

5. Kashmiri chilli powder

6. Pepper powder

7. Olive oil

8. Black olives

9. Ginger-garlic paste

9. Onion - optional - can be avoided

Oven settings

Preheat oven at 230C Broil/convection for 5 min

Top rack 230C Broil/Convection for 35 min


For marination, add 1/2 tbsp Kashmiri chilli powder,1/2 tsp turmeric powder, 1/4 tbsp, salt to taste, 1/2 tbsp ginger-garlic paste. The amount of Kashmiri chilli powder and turmeric powder can be lessened. Add olive oil enough to mix the marinade. Mix well. Make a pouch on the chicken breast for filling. Marinate the chicken well. While marinating inside the bag, apply only a little. Refrigerate for 30 min.

For the filling take 50 g mozzarella cheese, half onion finely chopped and olive.

Fill the refrigerated chicken with onion (for a crispy feel), olive, and cheese.

Coat a baking tray with oil and place the chicken over it. Place tray at the top rack at broil/convection mode for 35 min.

This dish is for olive lovers. As onion has a different taste, it can be avoided.


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