Mozzarella chicken recipe

22 ratings Rate
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 390 calories / serving
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Mozzarella Stuffed ChickenHERO

Preheat the oven to Gas 6, 200°C. Make a deep cut in each of the chicken breasts to form a pocket, and fill these pockets with sundried tomatoes, basil and mozzarella. Place each chicken breast on a square of lightly greased kitchen foil.

Squash the unpeeled garlic cloves with a knife handle and add 2 to each foil square with a dash of white wine and a pinch of freshly ground black pepper.

Draw in the foil from the corners and fold over to seal. Bake in the oven for 25-30 minutes, until the chicken is cooked through, with no pink showing.

De-seed the peppers and cut these, and the rest of the vegetables, into evenly sized pieces. Toss with olive oil and place on a non-stick baking tray. Cook in the oven along with the chicken.

Before serving, squeeze the garlic from its skin and stir into the roast vegetables. Serve these with the chicken.

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  • Ingredients

  • 400g chicken breasts, boned and skinned
  • 8 sundried tomatoes, in oil (drained)
  • 12 fresh basil leaves, torn
  • 250g reduced-fat mozzarella cheese (2 balls), sliced
  • 8 clove(s) of garlic, unpeeled
  • 4 dashes of white wine
  • 2 red peppers
  • 2 yellow peppers
  • 12 new potatoes, par-boiled
  • 2 courgettes
  • 2tbsp of olive oil
  • freshly ground black pepper
  • Energy 1635kj 390kcal 20%
  • Fat 14g 20%
  • Saturates 5g 25%
  • Sugars 11g 12%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 18.2g Protein 40.3g Fibre 5.2g


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