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Stuffed chicken breast with chilli & tomato jam


  • To make the chilli jam, heat a little vegie oil in a heavy-bottomed pot and toast the mustard seeds until they begin to crackle.
  • Then add the tomatoes, red wine vinegar, stock, fish sauce, ginger, garlic, sambal, sugar, salt and pepper. Stir well and cook for about 20 mins until thick and fragrant. Taste for seasoning and set aside.
  • At the same time, cut the leek, celery and carrot into julienne. Then gently sauté the vegies in a little hot oil until crisp-tender, adding a little soy at the end.
  • While the chilli jam is cooking, batten out the chicken to an even thickness and lay the vegie mixture in the centre. Roll up the chicken and then tightly roll in plastic wrap. Then twist the ends like a bon bon and wrap in kitchen foil, folding in the edges.
  • Poach the chicken parcels for about 20 mins in a large pot of simmering water until firm when squeezed, turning now and again. When ready, unwrap and cut in thick slices.
  • To serve, spoon a layer of the chilli jam in the base of individual flat soup bowls, arrange the slices of chicken on top and garnish with basil.
  • nb.  The chicken can be steamed, if you prefer.


  • vegetable oil
  • 1 tbsp yellow mustard seeds
  • 2 cans diced tomatoes
  • 75 ml red wine vinegar
  • 1 cup chicken stock
  • 2 tbsp Asian fish sauce
  • 1 heaped tbsp grated fresh ginger
  • 3 large garlic cloves, crushed
  • 1 heaped tbsp sambel oelek
  • 1 heaped tbsp caster sugar
  • sea salt & freshly ground pepper
  • 1 leek
  • 2 celery stalks
  • 1 medium carrot
  • light soy sauce
  • 4 chicken breasts
  • fresh basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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