Chicken stuffed with mozzarella

Start to finish: 45 minutes

Prep time: 20 minutes

1 large skinless chicken breast

3 cups lightly packed spinach leaves

60g sliced mozzarella

2 galric cloves, crushed

Salt and frehsly ground white pepper

4 slices proscuitto

2 tbs olive oil

1 tbs butter

1 cup sliced onion

2 thin eggplants, sliced

1 Flavorite truss tomatoes, small

2 medium zucchini, sliced

Extra 4 cloves garlic, crushed

 

Preheat oven to moderate (180C). Slice chicken breast almost through lengthways to open out flat.

Drop spinach into simmering water for 3 seconds, drain and refresh in iced water. Squeeze spinach to remove moisture. There should be at least 1/2 cup of spinach. Add 2 cloves crushed garlic, salt and pepper.

Place mozarella on top of chicken and cover with spinach. Roll up to enclose filling. Wrap in prosciutto. Place chicken in a non stick baking dish and drizzle with a little olive oil. Roast for 20 minutes.

Heat oil and butter in a pan. Add onion and eggplant and fry for 5-6 minutes then add tomatoes, zucchini and garlic and cook for 3-5 minutes. Arrange on plates and top with sliced chicken.

 

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