Spinach stuffed Chicken Breast with Mozzarella & Tomato sauce in breadcrumbs
Member recipe by sophieboehler
Member recipe by sophieboehler
Cooking timePrep: 30 minutes Cook: 2 hours and 30 minutes two hours including the making of the sauce if you choose to do it but only 1 hour if not
For the chicken
- 8 Chicken breasts (bone and skin removed)
- 150g of fresh baby spinach
- 85g mozzarella
- 9 pinches of parmesan for finish
- Wholewheat breadcrumbs (optional)
- 2 egg whites
- sprinkle of finely chopped basil for the top
- a pinch of salt
- 320g of tomato and basil sauce or make your own with the recipe below
- 6 tablespoons of ricotta cheese (type of preference)
For the Tomato and Basil Sauce
- 1.5kg fresh tomatoes tomatoes
- 1 can off tinned cherry tomatoes (including juice)
- 4 cloves of fresh garlic
- 1 bay leaf
- seasoning of pepper and salt
- 2 sprinkles of fresh parsley
- 50g basil leaves finely chopped
- 1 tablespoon dried oregano
- 2 teaspoons of tomato puree
- 2.5-3.5 onions depending on your taste
- 60ml garlic infused olive oil
Start with the sauce. Peel and seed the tomatoes and place to one side. Next pour your measured oil into a deep skillet or pot and leave on a medium heat.
Next dice your onions and peel/chop your garlic as finely as you can. Once you have done this add them to the simmering oil and stir until the onions become colourless.
Then add the herbs, tomatoes and cherry tomatoes stirring well until thoroughly combined. After this add the tomato puree and stir again. Finally add season generously and stir once more.
Place a lid over the pan and leave to simmer for 1.5-2 hours stirring every 20 to ensure the sauce-like consistency.
While the sauce is simmering you can begin to prep the chicken. Preheat the oven to 230 degrees centigrade and begin by pouring the breadcrumbs into a bowl and mixing them thoroughly with the salt and a generous sprinkle of parmesan.
Next prep the filling. Using a frying pan sauté the spinach using garlic oil to add flavour until just cooked. then mix together the spinach, a tablespoon of parmesan and 1 egg white. Stir gently as to not let air into the egg white.
Next prepare the chicken. slit the raw chicken in the middle and so a flap is created. then spoon in a tablespoon or enough of the spinach mixture into the flap and so it is not pouring out of the chicken but the flap just gently rests on top and the flap still closes. Repeat this with all the chicken breasts you could add an optional smooth layer of ricotta cheese for a little extra flavour.
(optional) Place the chicken in the remaining egg white and cover completely and dip in the breadcrumb/parmesan mix then place in an oiled baking dish. Repeat with the remaining chicken breasts and place them evenly apart from each other.
Bake the chicken in the oven for 25 minutes until the breadcrumbs have turned golden brown. Then remove from the oven and cover in the tomato sauce and place a slice of mozzarella over the top of each breast.
Place back in the oven and for roughly 5 minutes until the mozzarella has melted. Then sprinkle with the remaining parmesan and basil leaves and serve warm. This dish can be served with mushrooms, potatoes or seasonal veg for an additional healthy and delicious taste.