Mozzarella chicken recipe

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  • 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.

See more chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

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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
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  • Energy 1634kj 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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