Stuffed chicken breasts
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Stuffed chicken breasts

A colorful spring dinner that will surprise not only your family but also your friends.

Stuffed chicken breasts
Total time 90 mins
Preparation time: 90 mins
Nutrition facts (per portion): 2767 kJ / 661 kcal
Fat: 21.5 g
Protein: 73.3 g
Carbohydrates: 3.25 g

Ingredients for 4 portion(s)

  • 1 kg of chicken breasts (4-5 chicken breasts)
  • ½ lemon juice (3.5 tablespoons lemon juice)
  • 7 tablespoons of soy sauce
  • ½ teaspoon of sweet pepper
  • 1/3 teaspoon of granulated garlic
  • 180g of mozzarella cheese in a ball
  • 70 g of dried tomatoes
  • 8 cherry tomatoes
  • 2 teaspoons of butter
  • 300 g of fresh green peas
  • 2 tablespoons of cream
  • 400-500 g of potatoes

Preparation

  1. Put the chicken breasts into a glass bowl, add soy sauce, granulated garlic, paprika and mix gently. Put it in the fridge for min. 1 hour (it can even stay overnight marinating).
  2. Dice the dried tomatoes, sliced ​​cherry tomatoes and sliced ​​mozzarella.
  3. Cut the marinated chicken breasts to form a pocket. Fill the pocket with mozzarella and tomatoes. Fasten the prepared chicken breasts with toothpicks at the cuts and place them in an ovenproof dish. Place ½ teaspoon of butter on each of them.
  4. Bake it in an oven preheated to 180 degrees for about 25 minutes covered and another 10 minutes without the lid (until it gets golden brown).
  5. Meanwhile, boil the potatoes and peas in lightly salted water. Mash the potatoes, blend the peas with cream and mix it with the potatoes. Serve it with baked chicken pieces.

Used products in this recipe

Total time 90 mins
Preparation time: 90 mins
Nutrition facts (per portion): 2767 kJ / 661 kcal
Fat: 21.5 g
Protein: 73.3 g
Carbohydrates: 3.25 g

Ingredients for 4 portion(s)

  • 1 kg of chicken breasts (4-5 chicken breasts)
  • ½ lemon juice (3.5 tablespoons lemon juice)
  • 7 tablespoons of soy sauce
  • ½ teaspoon of sweet pepper
  • 1/3 teaspoon of granulated garlic
  • 180g of mozzarella cheese in a ball
  • 70 g of dried tomatoes
  • 8 cherry tomatoes
  • 2 teaspoons of butter
  • 300 g of fresh green peas
  • 2 tablespoons of cream
  • 400-500 g of potatoes