Mozzarella & tomato stuffed chicken
Mozzarella & tomato stuffed chicken
842kcal Per person
48g Protein
65g Carbs
44g Fat
9g Fiber
Ingredients
- 3 ounces chicken breast (84 g)
- 2 ounces mozzarella, low-moisture part skim (56 g)
- 1 tomato
- 2 teaspoons Italian seasoning (4 g)
- 2 tablespoons olive oil (30 ml)
- 3 ounces penne, whole wheat (84 g)
- 1 handful spinach (25 g)
- ½ cucumber
- ¼ red onion
- ½ tablespoon balsamic vinegar (8 ml)
Preparing this recipe
- Preheat the oven to 375°F (190°C).
- Slice the chicken breast horizontally to create a pocket without cutting all the way through. Season the chicken breast with salt and pepper.
- Chop the mozzarella cheese and slice the tomato into thin rounds.
- Stuff the pocket of the chicken breast with the mozzarella cheese, tomato slices and Italian seasoning. Secure the opening of the chicken breast with toothpicks.
- Heat half of the oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breast in the skillet and cook for about 3-4 minutes on each side until it is browned.
- Transfer the skillet to the preheated oven and bake the stuffed chicken for 15-20 minutes. Or use a baking dish instead.
- While the chicken is baking, cook the penne according to the package instructions.
- Wash the spinach and place it in a large salad bowl.
- Peel the cucumber and slice it into thin rounds. Now peel and thinly slice the onion into rings. Add the cucumber and onion to the salad bowl with the spinach.
- Drizzle the remaining oil and balsamic glaze over the salad and season the salad with salt and pepper to taste.
Requisites:
- Toothpicks
- Oven-safe skillet or baking dish
Tip van FitChef
For an extra burst of flavor, you can use basil leaves and drizzle some balsamic glaze over the cooked stuffed chicken before serving.
