If you love chicken then you will love this recipe! Chicken is not only a great, low-fat (SKIP THE SKIN!) source of protein but it’s packed with B vitamins and minerals such as iron, zinc, copper, phosphorus and magnesium to keep us healthy.
Grilled chicken breast can get boring, which is why I’ve come up with a super simple way of making your chicken a) interesting and b) AMAZINGLY TASTY too!
This chicken dish goes perfectly with sweet potato and salad for either lunch or dinner and it’s super filling – the combination of protein and fibre is guaranteed to satisfy even the hungriest stomach!
- 2 chicken breasts
- 1 mozzarella ball (125g) – you could swap this for extra light cream cheese
- 1 tsp each of garlic granules, paprika, crushed chillies & salt
- A selection of vegetables: I used sliced red pepper & mushrooms plus spinach leaves & cherry tomato halves
Pre-heat your oven to 200 degrees C and then lightly fry any ‘hard’ vegetables i.e. peppers or mushrooms until soft (or you could roast them)
Mean while, add the spices to your sliced mozzarella ball (or cream cheese) and mix well with a fork – I used a ‘mashing action’ for this bit!
Slice your chicken breast in half horizontally and if you have a meat pounder* ‘bash’ the meat so that it’s slightly flattened (this will make it easier to roll)
Add as much cheese as you like to the middle of your chicken breast half, followed by your chosen vegetables. Repeat this 4-6 times (depending on how many chicken slices you have) before rolling them up into a ball & placing them in a casserole dish or on a baking tray
Bake for 20 minutes (or until your oven cooks them)
Serve with salad & sweet potato wedges (my choice) & enjoy!
Big thank you to Nic for her delicious recipe, make sure you check out some more of her dishes here.