Stuffed Italian Chicken Breasts
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 100 g salami, sliced & finely chopped
- 1⁄2 cup mozzarella cheese, grated
- 1⁄4 cup kalamata olive, pitted & finely chopped
- 1 tablespoon tuscan seasoning
- 400 g crushed tomatoes
- 275 g chargrilled capsicums, drained and chopped
- 3 green spring onions, thinly sliced
- 4 (200 g) chicken breast fillets
- 1⁄2 cup parmesan cheese, finely grated
directions
- Combine the salami, cheese, olives and half of the seasoning in a medium bowl.
- Combine tomatoes, capsicum strips, spring onions and remaining seasoning in a large jug.
- Using a small sharp knife, cut a deep10cm length through one side of each chicken breast to form a pocket in the breast.
- Divide salami mixture amongthe 4 pockets. Season with salt and pepper.
- Cook chicken pre heated and oiled frying pan for about 2 minutes on each side or until browned, but not cooked through and cover with plastic wrap. Can at this stage be refrigerated for up to 2 days.
- On day of serving ~ remove the plastic wrap sprinkle with the parmesan cheese and cover tightly with foil.
- Cook in hot oven (200C) for 30 minutes. Remove the foil. Cook for further 5 minutes or until cheese is melted and the chicken is cooked through.
- Serve chicken with sald or vegatables.
- Tip. Chicken can be prepared up to two days ahead. Cook just before serving.
- Once chicken dish is cooked, it can be cooled and frozen for up to 2 months. Thaw overnight in refrigerator. Cover dish for reheating.
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RECIPE SUBMITTED BY
Tisme
Australia