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Stuffed chicken breast with grilled eggplant
Stuffed chicken breast with grilled eggplant
741kcal Per person
57g Protein
13g Carbs
51g Fat
8g Fiber
Ingredients
- 1 handful spinach (25 g)
- 2 ½ tablespoon cream cheese, reduced fat (38 ml)
- 2 ounces grated cheese (56 g)
- 5 ounces chicken breast (140 g)
- 4 sun-dried tomatoes
- 1 ½ tablespoon olive oil (23 ml)
- 1 eggplant
- 1 teaspoon Italian seasoning (2 g)
Preparing this recipe
- Finely chop the spinach. Mix the chopped spinach in a bowl with the cream cheese and the grated cheese.
- Make a lengthwise cut in the chicken breast to create a pocket. Fill the chicken with the spinach mixture and the sun-dried tomatoes. Fold the chicken closed and insert 2 skewers at the edge to keep the chicken breast sealed. Season with pepper and salt.
- Heat half of the oil in a pan and cook the chicken over medium heat until done in about 6 minutes per side.
- Meanwhile, slice the eggplant.
- Combine the other half of the oil with the Italian seasoning. Brush this mixture over the eggplant slices.
- Heat a (grill) pan and grill the eggplant slices for 2 minutes per side.
- Remove the skewers from the chicken and serve with the grilled eggplant.
Requisites:
- Skewers
Tip van FitChef
1. Sprinkle some fresh thyme over the chicken breast.
2. It's also delicious to serve a cherry tomato salad on the side.
