This recipe is a classic recipe that almost everyone likes. In this recipe, the chicken is filled with a tomato filling. Learn more about the recipe here!

Made with Marinara Sauce

Passed down through generations, this classic recipe combines the remarkably fresh taste and natural sweetness of our Italian tomatoes with other authentic, premium ingredients.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Medium

4  people


  • 100 g Mutti Marinara sauce
  • 2 medium chicken brest
  • 40 g soft butter
  • 1 tablespoon of fresh thyme
  • 180 g flour
  • 250 g breadcrumbs
  • 4 eggs
  • 2 tablespoon capers, rinsed of salt
  • 2 tablespoon chopped olives
  • salt
  • pepper
  • plenty of cooking oil for deep frying
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  1. Mix the Mutti Marinara sauce with the soft butter, torn thyme, capers, and olives. Divide the mixture into eight equal parts and let them set in the freezer for about 30 minutes.
  2. Pour the flour and breadcrumbs onto separate plates. Beat the eggs with salt and pepper in a bowl. Halve the chicken breasts and cut them into quarters so you get eight pieces. Cut a pocket into each piece.
  3. Press the frozen tomato sauce pieces firmly into the pockets of the chicken pieces. Brush the cut edges with the beaten egg. Dip the chicken pieces first in flour, then in the egg, and finally in breadcrumbs. Repeat the steps again so the chicken is breaded twice.
  4. Heat the oil to 160°C (320°F) in a deep, high-sided pan. Fry the chicken pieces for 6–8 minutes or until they are golden brown.

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