Stuffed Chicken Breasts
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  • 2 boneless chicken breast halves (500g)
  • 11/4 cup (56g) cream cheese
  • 11/2 tsp (2g) garlic powder
  • 11 tbsp chives, chopped
  • 1 Salt and freshly ground black pepper
  • 11/4 cup (56g) oil packed sun-dried tomatoes, chopped
  • 11/2 cup (50g) mozzarella cheese
  • 1 baby spinach leaves
  • 12 tbsp olive oilPreheat oven to 350 F (180C). Flatten the chicken breasts using a meat mallet until they are about ¼-½ inch  (0.6-1 cm) thickness. In a small bowl mix cream cheese with garlic powder, chives, salt and pepper. Spread half of the cream cheese mixture on each chicken breast. Top with chopped sun-dried tomatoes, mozzarella cheese and spinach leaves. Add more salt and pepper and  roll up the breasts securing with toothpicks. Heat the olive oil in a oven proof skillet and brown the chicken  on all sides. Place skillet in oven and bake chicken for an additional 35-40  minutes, until chicken is cooked through. Let the chicken rest for about 15 minutes before slicing.



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