Tomato & Onion Stuffed Chicken Breast
1/2 cup finely chopped onion
1/2 cup diced tomato
1 piece, boneless and skinless chicken breast
1/4 cup shredded mozzarella cheese
5-6 leaves, chopped basil leaves
2 cloves, minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 180°C. Using a sharp knife, butterfly the chicken breast to create a pocket for the stuffing. Season the inside with salt and black pepper.
In a skillet, heat some olive oil over medium heat. Sauté the onions and garlic until translucent. Add the diced tomatoes and cook until softened. Remove from heat and let it cool slightly. Stir in the shredded mozzarella cheese and chopped basil leaves.
Fill the seasoned chicken breast with the prepared stuffing mixture. Use toothpicks to secure the edges and keep the stuffing intact.
Place the stuffed chicken breast on a baking tray and bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
Once cooked, remove the toothpicks from the chicken. Serve the stuffed chicken breast hot, garnished with fresh basil leaves and a side of salad or roasted vegetables.
For a twist, you can add some cooked quinoa or couscous to the stuffing mixture for added texture and nutrition. Additionally, drizzling some balsamic glaze over the stuffed chicken before serving adds a sweet and tangy finish to the dish.
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336
7g
50g
12g
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