This recipe was on the front of my healthy food magazine. Well, a version of it. As with anything, it has been Emily-ified.
Ben doesn’t like sundried tomatoes, so I replaced it with tomato salsa mixed with a touch of tomato puree. I used turkey steak for mine. I served Ben’s alongside a salad and jacket potato because I just can’t get him to eat sweet potatoes. I had a jacket sweet potato instead of mash – but it was still a very good – and healthy – meal!
Chicken rolls with tomato, spinach and mozarella
- 2 x 125g skinless chicken breast
- 25g spinach – finely chopped
- 30g low fat mozarella
- 50g slow roast tomatoes (or in Ben’s case 2tsp tomato salasa mixed with 2tsp tomato puree)
- cooking spray
- sweet potato mash and green vegetables, to serve
- Preheat oven to 190C, slice each chicken breast horizontally, without cutting all the way through, then open out flat.
- Put each chicken breast in a plastic bag and bash to an even thickness.
- Transfer the chicken to a meat chopping board and open out the chicken breasts.
- Top each with half the spinach, mozarella and tomato.
- Roll each chicken breast firmly to enclose the filling. Secure with a cocktail stick.
- Brown the chicken in a frying pan if you wish, or simply transfer to a baking tray and bake for 18-23 minutes until the chicken is cooked through.
- Serve with sweet potato mash and steamed green vegetables.
Do you follow a recipe exactly as it says, or do you like to make tweaks?