Mozarella, spinach and tomato stuffed chicken: gluten free

This recipe was on the front of my healthy food magazine.  Well, a version of it.  As with anything, it has been Emily-ified.

Healthy Food Guide, Magazine, Food Magazine

Healthy Food Guide

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!

Mozzarella, tomato, stuffed, spinach, chicken, rolled, Here’s how it went in the magazine:

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
  1. Preheat oven to 190C, slice each chicken breast horizontally, without cutting all the way through, then open out flat.
  2. Put each chicken breast in a plastic bag and bash to an even thickness.
  3. Transfer the chicken to a meat chopping board and open out the chicken breasts.
  4. Top each with half the spinach, mozarella and tomato.
  5. Roll each chicken breast firmly to enclose the filling. Secure with a cocktail stick.
  6. 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.
  7. Serve with sweet potato mash and steamed green vegetables.
stuffed, turkey, rolled, mozzarella, spinach, tomato, gluten free

Emily’s turkey version

Do you follow a recipe exactly as it says, or do you like to make tweaks?

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