Pumpkin Stuffed Baked Chicken

Pumpkin Stuffed Baked Chicken

Serves 4
Prep time 1 hour
Cook time 30 minutes
Total time 1 hour, 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical
Meal type Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Pumpkin and cream cheese stuffed chicken breasts.


  • 4 Skinless chicken breast fillets
  • 200g Pumkin (peeled and diced)
  • 2 Spring onions (finely chopped)
  • 2 teaspoons Minced garlic
  • Sunflower Oil
  • 2 tablespoons Light cream cheese
  • 1 Egg
  • 1/2 cup Plain flour
  • 1 cup Home made bread crumbs (Refer to Basics Page)
  • Salt


1. Cook the pumpkin (steam, microwave, boil), and set aside.
2. Fry the spring onions and garlic in a bit of oil until soft. Add the pumpkin and cook for another 2 to 3 minutes. Transfer to a bowl and roughly mash with a fork.
Stir in the cream cheese and season with salt. Set aside to cool.
Making the Stuffing for Pumpkin Stuffed Chicken
Cut a pouch in each chicken fillet and stuff with the pumpkin. Use a tooth pick to close the opening.
Stuffing Chicken Breast
Place the flour and breadcrumbs on two large plates. Lightly beat the egg in a large bowl.
Making Pumpkin Stuffed Chicken
Roll the chicken breast in flour, coat in the egg, then roll in the breadcrumbs. Place on a lined baking tray.
Making Pumpkin Stuffed Chicken
Cover in plastic wrap and let chill in the fridge for 30 minutes.
Pumpkin Stuffed Chicken Ready to Bake
8. Preheat the oven to 180 C.
Bake in the oven for 30 minutes, turning over after 15.
Pumpkin Stuffed Chicken
10. Serve with vegetables or salad.


Moderate Salicylates, Low Amines, Low Glutamates

Variations:  substitute pumpkin for sweet potato.

Refer to the Basics page for Home Made Breadcrumbs.

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