Ingredients
- teaspoons yeast extract spread (Marmite or Vegemite)
- skinless, boneless chicken breast halves
Instructions
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Step 1
Preheat your oven to 350°F (175°C). Take each chicken breast and, using a sharp knife, cut three shallow slits across the top, being careful not to slice all the way through. With a small spoon or your fingertip, gently stuff about ½ teaspoon of the yeast extract spread into each pocket. I find it helps to rub it around so the flavor seeps into the meat. Place the breasts in a baking dish, spacing them evenly. Slide them into the oven and bake for 35 to 45 minutes. You'll know they're done when the juices run clear and a thermometer hits 165°F in the thickest part. Let them rest for five minutes before serving to keep them juicy.
Chef's Tip
My secret is to let the filled chicken sit at room temperature for 15 minutes before baking—this helps the spread mingle with the meat, giving you an even richer taste in every bite.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F with a splash of broth to prevent dryness.
Variation Tips
Swap the yeast extract for a teaspoon of tomato paste mixed with a pinch of smoked paprika for a tangy twist. Serve alongside buttery cauliflower mash or roasted asparagus to round out the meal.