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🍽️ Baked Chicken Breast Stuffed with Mozzarella and Tomatoes

699 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 160 g each)
• 2 balls mozzarella (approx. 250 g)
• 4 tsp pesto
• 400 g cherry tomatoes
• 5 slices white bread (stale)
• 1 tbsp freshly chopped sage
• olive oil
• 1 garlic clove
• powdered sugar
• sea salt
• pepper (from the mill)
• 150 ml dry white wine

Instructions

1. 1. Preheat your oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the chicken breasts thoroughly and pat them dry with a kitchen towel.
3. 3. Cut a horizontal pocket into the side of each breast, being careful not to cut all the way through.
4. 4. Slice the mozzarella cheese into thin pieces.
5. 5. Stuff the pockets in the chicken breasts with the mozzarella slices.
6. 6. Add one teaspoon of pesto into each pocket.
7. 7. Secure the openings with a wooden skewer to keep the filling inside.
8. 8. Wash the cherry tomatoes and cut them in half.
9. 9. Remove the hard crust from the white bread.
10. 10. Grate the soft inside of the bread into fine crumbs.
11. 11. Finely chop the sage leaves.
12. 12. Mix the bread crumbs, sage, and a little oil to form a thick paste.
13. 13. Season the paste with salt and pepper.
14. 14. Peel the garlic clove and chop it finely.
15. 15. Place the chopped garlic and halved tomatoes into a baking dish.
16. 16. Pour some white wine over the vegetables.
17. 17. Dust everything lightly with a little powdered sugar.
18. 18. Drizzle a little oil over the vegetables.
19. 19. Season the vegetables in the dish with salt and pepper.
20. 20. Place the stuffed chicken breasts on top of the vegetables.
21. 21. Brush the chicken breasts with the prepared bread and sage paste.
22. 22. Place the dish in the oven and bake for about 25 to 30 minutes until golden brown.

Nutrition per serving

• kcal: 699
• Protein: 65 g · Fett/Fat: 28 g · Carbs: 39 g