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🍽️ Chicken breast pockets with spinach, mozzarella, and tomatoes

368 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 200 g young spinach
• 80 g mozzarella
• 2 dried tomatoes (preserved in oil)
• butter
• olive oil (cold pressed)
• 1 tbsp lemon juice
• pepper (freshly ground)
• salt

Instructions

1. 1. Rinse the chicken breast fillets under cold, running water.
2. 2. Pat the fillets completely dry with kitchen paper.
3. 3. Using a sharp, pointed knife, cut a pocket into the side of each fillet.
4. 4. Wash the fresh spinach thoroughly.
5. 5. Place the wet spinach in a pot and heat it on medium heat until it wilts.
6. 6. Allow the cooked spinach to drain well.
7. 7. Chop the spinach finely.
8. 8. Season the chopped spinach with salt and pepper.
9. 9. Drain the mozzarella.
10. 10. Cut the mozzarella into small cubes.
11. 11. Drain the dried tomatoes.
12. 12. Slice the dried tomatoes into thin strips.
13. 13. Fill the pockets in the chicken breast fillets with the spinach mixture, mozzarella cubes, and tomato strips.
14. 14. Secure the open ends of the fillets with a wooden skewer.
15. 15. Season the outside of the stuffed fillets with salt and pepper.
16. 16. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan.
17. 17. Fry the chicken breast fillets on both sides until golden brown over medium heat.

Nutrition per serving

• kcal: 368
• Protein: 52 g · Fett/Fat: 16 g · Carbs: 2 g