Chicken stuffed with mozzarella, basil and tomatoes
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Time to make:
$5.70 per serve
(at time of publication)
Full ingredients list:
- 2 x 150g chicken breast fillets
- 2 tomatoes, thinly sliced
- 1/2 cup fresh basil, torn
- 1/4 cup grated reduced-fat mozzarella cheese
- cooking oil spray
- 2 cups rocket leaves
- 8 cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Slice each chicken breast horizontally (not all the way through) to make a pocket.
Step 2 Stuff pockets with tomato, basil and mozzarella. Use toothpicks to close each pocket securely.
Step 3 Spray a frying pan with oil and place over high heat. Add chicken and brown for 2 minutes on each side. Remove from heat and place into a shallow baking dish. Bake for 15 minutes, or until juices run clear.
Step 4 Meanwhile, combine rocket, cherry tomatoes and balsamic vinegar in a large bowl. Serve chicken breasts with salad.
Try reduced-fat cream cheese instead of mozzarella for a creamier taste.
About this recipe
First published: April 2012