Chicken Breasts Stuffed with Veggies & Skinny Mozzarella2013-08-26
- Course: Main
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
If you love chicken then you will love this recipe! Chicken is not only a great, low-fat (SKIP THE SKIN!) source of protein but it’s packed with B vitamins and minerals such as iron, zinc, copper, phosphorus and magnesium to keep us healthy.
Grilled chicken breast can get boring, which is why I’ve come up with a super simple way of making your chicken a) interesting and b) AMAZINGLY TASTY too! I want to say a big thank you the athleat.co.uk who set me the challenge of coming up with a super tasty dish and who sent me some of their chicken breasts to try!
This chicken dish goes perfectly with sweet potato and salad for either lunch or dinner and it’s super filling – the combination of protein and fibre is guaranteed to satisfy even the hungriest stomach!
Nutritional stats provided are based on 1 chicken breast (sliced in two) with light mozzarella & vegetables i.e. 1 serving, but will vary depending on the size of your chicken breast, the amount of cheese used and how much oil you fry your vegetables in – use 1 calorie spray oil if you’re watching your weight or use pouring oil if you’re trying to gain weight.
- 2 chicken breasts*
- 1 light mozzarella ball** (125g) - you could swap this for extra light cream cheese
- 1 tsp each of garlic granules, paprika, crushed chillies & salt***
- A selection of vegetables: I used sliced red pepper & mushrooms plus spinach leaves & cherry tomato halves
**Choose regular mozzarella if you want more calories
***I use celtic sea salt because of it’s superior taste & mineral content in comparison to regular table salt.
Pre-heat your oven to 200 degrees C and then lightly fry any 'hard' vegetables i.e. peppers or mushrooms until soft (or you could roast them)
Meanwhile, add the spices to your sliced mozzarella ball (or cream cheese) and mix well with a fork - I used a 'mashing action' for this bit!
Slice your chicken breast in half horizontally and if you have a meat pounder 'bash' the meat so that it's slightly flattened (this will make it easier to roll)
Add as much cheese as you like to the middle of your chicken breast half, followed by your chosen vegetables. Repeat this 4-6 times (depending on how many chicken slices you have) before rolling them up into a ball & placing them in a casserole dish or on a baking tray
Bake for 20 minutes (or until your oven cooks them)
Serve with salad & sweet potato wedges (my choice) & enjoy!
P.S If you have any vegetables and mozzarella left over then simply pop the vegetables into a small casserole dish & top with the cheese before baking or grilling until the cheese has melted *yum*
*with added beetroot!
Average Member Rating
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This information is per serving.