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    You are in: Home / Recipes / Avocado, Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast Recipe
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    Avocado, Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast

    Avocado, Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast. Photo by The Flying Chef

    1/4 Photos of Avocado, Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    The Flying Chef's Note:

    I love experimenting with different stuffings for chicken. Here's another combination I've come up with that works really well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Mustard Sauce

    Directions:

    1. 1
      Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness).
    2. 2
      Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), remove tomatoes from oil and slice thinly ( 2 Tomatoes per breast) lay slices on top of avocado, finally top with sliced mozzarella. (quarter of cheese per breast). Fold breast over to cover, Wrap two slices of Prosciutto around each breast.
    3. 3
      Pre-heat oven to 180c. Lightly oil an oven proof dish, place chicken breasts in dish and cook for 35-40 minutes or until cooked through.
    4. 4
      Sauce.
    5. 5
      Heat milk in a medium saucepan add chicken stock. Mix a little water with cornflour and add half the cornflour to milk. Stir until sauce thickens slightly.
    6. 6
      Add the wine, Worcestershire sauce stir, whisk in mustard until blended.
    7. 7
      Finally add the sugar, cream and remaining cornflour stir until sauce boils and thickens, add the parsley, stir and serve with chicken.
    8. 8
      To serve: Place chicken on a plate, pour the sauce over and serve with salad on the side.

    Ratings & Reviews:

    • on February 27, 2011

      55

      Very tasty recipe. Not too hard to put together either. I sub's sun-dried tomotoes NOT in oil; to softened I soaked in hot water for abit & sliced. I wrapped the chicken in the prosciutto, however, I might try layering it inside the chicken so it stays moist. I found it got abit crispy on the outside. We enjoyed the sauce but found that 1/2 was enough for the 4 breasts. Awesome recipe, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2009

      55

      Delicious! We especially loved the sauce. I needed a lot more cornstarch to thicken up the sauce than what was listed, otherwise made as stated. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Avocado, Sun-Dried Tomato and Mozzarella Stuffed Chicken Breast

    Serving Size: 1 (513 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 865.4
     
    Calories from Fat 489
    56%
    Total Fat 54.3 g
    83%
    Saturated Fat 20.9 g
    104%
    Cholesterol 256.9 mg
    85%
    Sodium 626.0 mg
    26%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.7 g
    14%
    Protein 73.3 g
    146%

    The following items or measurements are not included:

    prosciutto ham

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