Chicken breasts stuffed with spinach & cheese

    55 minutes

    The phytochemical-rich filling fights chronic disease and helps protect your eyesight.

    9 people made this

    Serves: 6 

    • 6 skinless chicken breast fillet halves (about 750g)
    • 3⁄4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon dried basil
    • 250 g frozen spinach, thawed and squeezed dry
    • 6 medium roasted red capsicum halves
    • 6 thin slices reduced-fat jarlsberg or Swiss-style cheese (115g)
    • 1/2 cup (125ml) low-fat buttermilk
    • 2 cups (120g) fresh wholemeal breadcrumbs

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 210 degrees C. Coat baking dish with non-stick cooking spray.
    2. Place each chicken breast between 2 sheets plastic wrap; pound to 3-mm thickness. Season one side with salt, pepper and basil. Top each breast evenly with spinach, capsicum and cheese, leaving a 5-mm border around the edge. Roll up the chicken breasts to encase filling; secure with toothpicks.
    3. Dip chicken in buttermilk; coat evenly with breadcrumbs. Place, seam-side down, on the baking dish.
    4. Bake until chicken is cooked through and crumb coating is browned, about 35 minutes. Remove toothpicks; serve.

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