Stuffed chicken breasts

Prep time
10min
Cook time
15min
Serves
4

Stuffing chicken breasts with herbs and veggies makes for a quick yet memorable weeknight meal!

Ingredients:

30ml oil

4 garlic cloves, minced

200g spinach, torn

4 chicken breasts

2 tomatoes, chopped

45ml red wine vinegar

5ml brown sugar

200g mozzarella, torn

parsley, chopped

Method:

  • Preheat the oven to 200°C.
  • Heat half the oil in a pan over medium heat. Add garlic and spinach and cook for 1 minute or until the spinach has wilted.
  • Using a sharp knife, create a long pocket on the side of each chicken breast.
  • Mix tomato, vinegar and sugar in a bowl.
  • Spoon the tomato mixture into the pockets and add the spinach and cheese.
  • Keep the filling in place by tying the breast pockets with kitchen string or using toothpicks.
  • Heat the remaining oil.
  • Brown the chicken in the pan, place on a baking tray and cook for 10 minutes.
  • Remove the string/toothpicks and serve.