Chicken stuffed with bocconcini & spinach

Chicken stuffed with bocconcini & spinach


Make cheese and spinach stuffed chicken for fast and flavoursome weeknight fare.

The ingredient of Chicken stuffed with bocconcini & spinach

  1. 250g baby spinach leaves
  2. 600g Red Delight potatoes, peeled, coarsely chopped
  3. 80ml (1/3 cup) skim milk, warmed
  4. 2 tablespoons chopped fresh chives
  5. 4 (about 150g each) chicken breast fillets
  6. 2 roma tomatoes, thinly sliced
  7. 100g bocconcini, thinly sliced
  8. Olive oil spray, to grease
  9. Steamed broccolini, to serve

The instruction how to make Chicken stuffed with bocconcini & spinach

  1. Preheat oven to 200u00b0C. Place spinach in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds or until just wilted. Refresh under cold running water. Drain and squeeze out excess liquid.
  2. Cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Gradually add milk and mash until creamy. Stir through chives.
  3. Meanwhile, use a small sharp knife to cut a deep horizontal slit into the side of each chicken breast to create a pocket (dont cut all the way through). Divide tomato, bocconcini and spinach among pockets. Secure with toothpicks.
  4. Heat a non-stick frying pan over high heat. Spray with oil. Cook chicken for 2 minutes each side or until lightly browned. Transfer to a baking tray. Bake for 10 minutes or until cooked through. Cover with foil and set aside for 5 minutes to rest.
  5. Remove toothpicks from chicken and serve with potato and broccolini.

Nutritions of Chicken stuffed with bocconcini & spinach

fatContent: 344.877 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 46 grams protein
sodiumContent: 106 milligrams cholesterol

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