Quick Dinners: Stuffed Chicken Breasts
Whenever we have chicken in Albania it is normally boiled and then served with rice (sometimes cooked in the oven with rice to make pilaf).
I like using chicken to make quick dinners such as Fajitas but stuffed chicken breasts in a variety of ways means that you can serve it with salads and side any time of the year.
Chicken breast meat is expensive and so when buying try to look for it in large quantities, you can order online or buy from places like Costco. Chicken can be frozen so use freezer bags to split into portion sizes that work for your family. This significantly reduced your price per head. In Albania we don’t buy breast that often – not due to price but due to availability. The local butchers more sell the legs, thighs or whole chickens.
I’ve experimented with different flavours, ingredients and ways to cook chicken breasts. Stuffing chicken breasts has now become a popular meal, it makes the meal healthier and can be served with some many different sides.
Mozzarella, Sun-dried tomatoes and Spinach Recipe
Place the chicken breast onto a flat service and slice through the middle from right to left – use smaller strokes pulling back the top as you slice. Do not go all the way through, leave the left hand side attached. Open the chicken breast up and press down until it is completely flat.
To stuff the chicken you will need:
- A handful of spinach (about 6 leafs)
- 3 Sun-dried tomatoes (drained from the juice)
- 3 slices of Mozzarella (Use a ball and slice into thin slices)
On one side start with layering the mozzarella, then a layer of tomatoes and finish with the spinach. Fold the chicken breast back over and use three cocktail sticks to hold it closed.
Place onto a large baking sheet and cook in the oven on 180 degrees for 30 minutes.
I serve the stuffed breasts with salad, boiled eggs and fresh bread / toast.
These recipes look YUM!
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