Zutaten für Mozzarella Stuffed Chicken
- Fresh Mozzarella Cheese
- Frozen Chopped Spinach
- 1 cup ricotta cheese
- Dried Tomatoe
- 1 large egg
- Garlic Clove
- Pesto Sauce
- Coarse Salt
- Boneless Skinless Chicken Breast Halves
- Olive Oil
- Freshly ground black pepper to taste
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Zubereitung von Mozzarella Stuffed Chicken
- Preheat oven to 350°F (175°C).
- Line a small rimmed baking sheet with foil and lightly grease with cooking spray.
- In a medium bowl, combine 1 cup shredded mozzarella cheese, 1 cup ricotta cheese, 1 cup chopped fresh spinach, 1/2 cup chopped sun-dried tomatoes (oil-packed, drained), 1 large egg, 2 cloves minced garlic, 2 tablespoons pesto, and 1/2 teaspoon salt.
- Place chicken breasts (about 4, 6-8 oz each) on a plastic wrap-lined surface.
- Spread 1/2 cup of the cheese mixture evenly onto each chicken breast, leaving a 1/2-inch border.
- Tightly roll up each chicken breast from the pointed end and secure with toothpicks.
- Place the rolled chicken breasts onto the prepared baking sheet.
- Drizzle with 1 tablespoon olive oil.
- Sprinkle with 1/4 teaspoon salt and freshly ground black pepper.
- Bake for 30 minutes, or until the chicken is no longer pink in the center and the juices run clear.
- Remove from oven and baste with pan juices.
- Loosely cover with foil and let stand for 5 minutes.
- Remove toothpicks before serving.
- Serve whole or sliced diagonally for an elegant presentation.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
35 g
Zucker
7g
Fett
34g
Kohlenhydrate
1g
