Spinach, Mozzarella and Sun Dried Tomato Stuffed Chicken – 6sp

Chicken breasts are always a great thing to keep in the freezer. They are so versatile, there are a million things to do with them but one of my favourites is to stuff them with whatever is in my fridge. This recipe is a great one as the ingredients are things I almost always have in. The flavours in the chicken are delicious and the light, creamy sauce really add a luxury feeling to the dish. I serve this with asparagus and 3pp of either mashed potato or oven roast potatoes for a total of 13pp.

12212552_10156247265565182_538087638_n

Ingredients

For the chicken

Serves 2 = 6sp each (previously 7pp each)

2 x 165g chicken breast, raw

75g half fat mozzarella (1/2 a ball), sliced

50g sun dried tomatoes, drained and finely chopped

Handful of spinach leaves

Handful of fresh basil, roughly chopped

For the sauce (optional)

Serves 2 = 3sp (previously 3pp) each

1 onion, finely sliced

3 cloves of garlic, peeled and finely chopped

125ml white wine

200ml chicken stock (made up with ½ stock cube)

1 bay leaf

2 tbsp reduced fat crème fraiche

½ tsp wholegrain mustard

Salt and pepper

Method

Pre heat the oven to 180c. Line a baking tray with tin foil. Take each chicken breast and using a sharp knife, cut a slash into the side of each breast (wiggle the knife to make enough space to pack in the stuffing). Stuff the chicken breast first by lining the spinach along the bottom of the cut. Top with the tomatoes and then the mozzarella, pushing the cheese right in. Pop the basil on top of the mozzarella. Season the chicken with salt and pepper and then pop in the oven for 25-30 mins (until cooked through, it will depend on the thickness of your chicken breast).

Whilst the chicken is cooking you can prepare the sauce. Spray a small sauce pan with low calorie cooking spray, heat the pan add the onions and season. Fry for 5-6 minutes until they start to soften and then add the garlic. Fry for another minute or two and then add the wine, stock and bay leaf. Simmer until reduced by half and then add the cream (or crème fraiche) and mustard. Season to your liking, turn the heat down and simmer until the sauce thickens a little. At this point you can either sieve the sauce to make completely smooth or leave and keep warm and have it chunky.

Pop the chicken onto a plate with whichever accompaniments you have gone for (I did mash and asparagus this time) and top with the sauce.

Enjoy!

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *