TOMATO AND MOZZARELLA HASSELBACK CHICKEN
I had some chicken breasts to use up for dinner and I wasn’t quite sure what to do with them, I must admit I prefer to use chicken thigh’s or a whole chicken, I just find they are better in dishes like casseroles, curries, or baked etc as breast meat tends to overcook very easily.
So I figured the best thing to do with the chicken breasts was to oven baked them with some kind of stuffing or filling
However I had no healthy extra b choice leftover and so I figured this would work really well with the chicken breast, if I sliced it just like these yummy garlic hasselback potatoes, and stuffed it with tomato slices and mozzarella.
INGREDIENTS
METHOD
NOTES
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
for complete instructions please clikck : www.slimmingeats.com/blog/tomato-and-mozzarella-stuffed-chicken
So I figured the best thing to do with the chicken breasts was to oven baked them with some kind of stuffing or filling
However I had no healthy extra b choice leftover and so I figured this would work really well with the chicken breast, if I sliced it just like these yummy garlic hasselback potatoes, and stuffed it with tomato slices and mozzarella.
INGREDIENTS
- 2 chicken breasts
- 1 large beefsteak tomato
- 2x42g of mozzarella (2xHEa's), sliced
- balsamic vinegar
- paprika
- salt and black pepper
- freshly chopped Italian parsley
METHOD
- Preheat oven to 200c or 400f (gas mark 6)
- Make slits along the chicken breast
- Slice a beef steak tomato and then cut some half moons from each slice.
- Stuff the half moons of tomato slices (skin facing up) into the slits on the chicken and then also stuff each slit with some mozzarella.
- Brush over the top of each chicken breast with some balsamic vinegar
- Season with a little sprinkle of paprika, salt and black pepper
- Place in the oven and bake for approx 25 mins.
- Take out at the 15 min mark and using the back of a fork, just push down into the slits any tomato that is sticking out. Sprinkle with freshly chopped Italian parsley and place back in the oven for the remaining 10 mins, until cheese is melted and golden and chicken is cooked through.
- Serve with your choice of sides.
NOTES
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full
for complete instructions please clikck : www.slimmingeats.com/blog/tomato-and-mozzarella-stuffed-chicken