Veggie Stuffed Chicken with Clover Fresh Milk Cheese Sauce

This meal is packed with flavour and the whole family will enjoy it!

Serves: 2-4
Time: 30 minutes
Recipe by: Thando Manyoni


3-4 chicken breasts
½ cup cream cheese
1 tsp mixed herbs
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 cup broccoli florets
1 red pepper, finely chopped
½ cup cheddar cheese, grated

For the sauce
2 tbsp flour
2 tbsp butter
1 -2 cups Clover Fresh milk
1 cup grated cheddar cheese
½ tsp ground nutmeg
Salt and pepper to taste


Preheat the oven to 180C

In a bowl, mix together the cream cheese, mixed herbs, garlic powder, broccoli florets, red pepper and cheddar cheese. Season with salt and pepper and mix well to combine.
Slice the chicken so that it butterflies, but not all the way through.
Stuff the chicken with the veggie mixture.
Drizzle the chicken with olive oil and season with salt, pepper and paprika . Place onto a baking sheet and grill until the chicken is cooked through. Alternatively place into the an airfryer at 180c for 15-20 minutes.

To make the cheese sauce, melt the butter in a saucepan and add in the flour. Mix and allow to cook for a minute. Gradually add the milk to the roux mixture whilst whisking on a medium to low heat. If the sauce is too thick, add more milk. Season with salt, pepper and nutmeg. Remove from the stove whilst still hot and stir in the cheese.
Once the chicken is cooked, serve with cheese sauce

Chefs Tip: Make a big batch of the Moo Fresh cheese sauce and store it in the fridge for up to a week – and use when you need it. Turn it into cauliflower cheese, use it on your nachos, the possibilities are endless!