- Saucy Pizza-Stuffed Chicken Breasts.jpg (38.97 KiB) Viewed 420 times
Ready in: 1 hour
Serves: 4
No nutritional information available in full, but is 342 calories per serving.
Ingredients
For the sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 large garlic clove, crushed
- 1 tbsp tomato puree
- 400g can chopped tomatoes
- 2 tsp dried oregano
- ½ tsp salt
- ½ tsp red wine vinegar
For the filling:
- 150g fresh baby spinach leaves, large stems removed
- 60g reduced-fat mozzarella, grated
- 30g Parmesan, finely grated
- 30g thinly sliced pepperoni, finely chopped
- 1 tsp garlic, finely crushed
- 1 tsp dried oregano
- 1 tsp sweet paprika
- ¼ tsp freshly ground black pepper
- ¼ - ½ tsp red pepper flakes
For baking and serving:
- 2 large (225g) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tsp olive oil
- Sweet paprika
- 2 tbsp mozzarella, grated
- Freshly chopped basil
Method
1. Make the sauce: Heat the olive oil in a small saucepan over medium heat. Add the onion and cook, stirring, until lightly golden, 8 - 9 minutes, adding 1½ tbsp water after 5 minutes to prevent the onion from sticking. Continue to cook for about 8 - 9 minutes total.
2. Add the garlic and continue to cook, stirring, for 1 more minute. Add the tomato puree and cook, stirring, for another 1 minute, then add the tomatoes, oregano, salt, and vinegar.
3. Bring to a low boil, then reduce the heat to low and simmer until the sauce thickens slightly, 13 - 15 minutes, stirring frequently to prevent sticking. Remove the sauce from the heat and cover to keep warm.
4. Make the filling: Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place the spinach in a large microwave-safe bowl, seal tightly, and microwave on high until the spinach is wilted, about 3 minutes. Uncover, let the spinach cool enough to handle, then squeeze out as much liquid as you can. Finely chop the spinach and put in a bowl with the mozzarella, Parmesan, pepperoni, garlic, oregano, paprika, black pepper, and red pepper flakes.
5. Stuff and bake the chicken: Using a sharp knife, cut a pocket into the side of each chicken breast that runs the length of the breast, making it as deep as you can without cutting all the way through. Season the pockets with some salt and pepper, then stuff half the filling into each breast half, close it, and secure with a toothpick.
6. Arrange the chicken in a 23cm square baking tin. Brush with the oil and sprinkle with some paprika. Bake until the chicken is just cooked through and juicy, about 25 minutes.
7. Pour the sauce over the chicken, then sprinkle over the mozzarella. Return to the oven and continue to bake until the cheese is melted and bubbly, about 5 minutes. Remove from the oven, cut into 2½cm slices, and garnish with the basil.
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