Chicken Breasts Stuffed with Veggies & Skinny Mozzarella

2013-08-26
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  • 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. 

Ingredients

  • 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.

Ingredients

Method

Step 1

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)

Step 2

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!

Step 3

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)

Step 4

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

Step 5

Bake for 20 minutes (or until your oven cooks them)

Step 6

Serve with salad & sweet potato wedges (my choice) & enjoy!

Chicken Dish

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*

photo_2

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook - here are a selection!!

chicken dish

Chicken dish

chicken

*with added beetroot!

chicken dish

Athleat chicken

Stuffed Chicken

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Nutritional Info

This information is per serving.

  • Calories

    230Kcal
  • Carbs

    2g
  • Protein

    37g
  • Fat

    8.6g

Recipe Comments

Comments (18)

  1. posted by Liza Salt on August 26, 2013

    My husband loves mozzarella stuffed chicken – his favourite is with pesto and sundried tomatoes. This recipe has reminded me to make it for him :) Thanks Nic!

    Oh, and I bash the chicken using a large wooden spoon and my pestle and mortar handle! :)

    *

      Reply
    • posted by Nics Nutrition on August 26, 2013

      Hahahaha, I love that tip AND recipe idea!! Thanks Liza!! :)

        Reply
  2. posted by lianne gorbutt on August 26, 2013

    Made the mozzarella chicken for dinner this evening and its delicious. I used spinach and tomatoes in mine. It was so easy to make too. This recipe will be getting lots of use. Thanks NIc x

      Reply
    • posted by Nics Nutrition on August 26, 2013

      No problem :) Thank you for your lovely pic! So glad you enjoyed it :) x

        Reply
  3. posted by Octavia on August 26, 2013

    I do a similar recipe for my kids, using mozzarella (skinny or regular), tomato and basil – sometimes a few olives as my elder daughter likes them) – it is meant to be coated in breadcrumbs, but I usually forget to prep them so just cook it without – I have also tried it wrapped in parma ham, but that’s not so healthy as without!
    Kids love it – I am veggie so just have to take their word for it! But as their Dad likes it too, it must be OK :)

      Reply
    • posted by Nics Nutrition on August 26, 2013

      I love your ideas! Thank you so much for sharing them, such an inspiration – especially given that you’re vegetarian!! Nic x

        Reply
  4. posted by Raina on August 27, 2013

    Love stuffed chicken.
    I do mine using skinny mozzarella, baby spinach & mushroom (Sautee the mushrooms first)
    Also very nice with baby Spinach, Feta cheese & sundried tomatoes. Serve with butternut squash & sweet potato wedges or rice & roast veggies x

      Reply
    • posted by Nics Nutrition on August 27, 2013

      Hi Raina, I love your suggestions!! Thank you so much for sharing them. Love the idea of feta cheese & sundried tomatoes .. and I must make butternut squash wedges soon.. I just wish that they were easier to peel!! x

        Reply
  5. posted by Karen Bernard on August 28, 2013

    Nice to do something different with chicken. I think I tried to packed too much into mine and had a job to close it together! Next time I will add more spices to mine as I dont think I added enough.

      Reply
    • posted by Nics Nutrition on August 28, 2013

      I added about 1 tsp of each to my 120g ball of cheese – and rolled the chicken so that the ends just touched! Sounds like it can only get better – good luck experimenting! Nic xx

        Reply
  6. posted by Grainne on August 30, 2013

    My family completely fell in love with this recipe! I added some beetroot in with the mozzarella and spices which worked very well and added a bit of sweetness to the mix! I used basmati rice as a side dish and the remainder of roasted veg left over that was used as a filling for the chicken ( see picture collage above). Thanks Nic for the wonderful recipe! Will definitely use this again! Xo

      Reply
    • posted by Nics Nutrition on August 31, 2013

      Hurray! I love your picture AND addition of the beetroot – sounds amazing! Thank you for your lovely comment Grainne xx

        Reply
  7. posted by Claire Benson on September 3, 2013

    I stuffed mine with spinach that I’d wilted and then dressed with lime juice salt & pepper with sliced red pepper, garlic and chilli (from my sister in law’s garden). I served it with asparagus baked with cherry tomatoes and capers and roasted new potatoes. It was absolutely delicious, I shall experiment with other fillings.

      Reply
    • posted by Nics Nutrition on September 3, 2013

      Hi Claire! Oh it sounds amazing! And thank you for your lovely picture too. I love asparagus but have never tried them with capers – it’s on my to do list :) Nic x

        Reply
  8. posted by Steph on September 3, 2013

    Love doing stuffed chicken breasts – on Friday I made them with 30g feta, a small handful of chopped apricots and some fresh rosemary, mix it all together with a squeeze of lemon juice and then stuff the chicken and bake. Delicious! Served with paprika baked sweet potato wedges and steamed broccoli and green beans.

      Reply
    • posted by Nics Nutrition on September 3, 2013

      Omg your version sounds AMAZING Steph! Thanks so much for sharing it – cannot wait to try it!! Nic x

        Reply
  9. posted by Helena on September 11, 2013

    Absolutely loved this dish. Didn’t have skinny mozzarella so used the lightest soft cheese you can get an it was lovely. Will most definitely be making this again! Thank you

      Reply
    • posted by Nics Nutrition on September 11, 2013

      Aw thank you! I loved your pic too. SO glad you enjoyed it!! Nic x

        Reply

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