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]
**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.
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*
UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!
*with added beetroot!
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! 🙂
Hahahaha, I love that tip AND recipe idea!! Thanks Liza!! 🙂
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
No problem 🙂 Thank you for your lovely pic! So glad you enjoyed it 🙂 x
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 🙂
I love your ideas! Thank you so much for sharing them, such an inspiration – especially given that you’re vegetarian!! Nic x
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
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
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.
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
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
Hurray! I love your picture AND addition of the beetroot – sounds amazing! Thank you for your lovely comment Grainne xx
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.
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
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.
Omg your version sounds AMAZING Steph! Thanks so much for sharing it – cannot wait to try it!! Nic x
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
Aw thank you! I loved your pic too. SO glad you enjoyed it!! Nic x