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🍽️ Stuffed Chicken Breast with Zucchini and Tomatoes

698 kcal · 30 min · 4 servings

Ingredients

• 150 g Mozzarella
• 2 sprigs of parsley
• 2 tbsp chives
• 1 clove of garlic
• 250 g mascarpone
• salt
• white pepper
• 1 drop lemon juice
• 4 chicken breast fillets (approx. 180 g each)
• 50 ml dry white wine
• 250 ml poultry broth
• 1 red onion
• 2 zucchini
• 200 g cherry tomatoes
• 30 ml olive oil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Finely chop the mozzarella.
3. 3. Pick the parsley leaves off the stems.
4. 4. Wash the parsley and chives.
5. 5. Shake the herbs dry.
6. 6. Finely chop the herbs.
7. 7. Peel the garlic clove.
8. 8. Press the garlic through a garlic press.
9. 9. Mix the herbs with the mozzarella, garlic, and mascarpone.
10. 10. Season the filling with salt, pepper, and lemon juice.
11. 11. Wash the chicken breasts.
12. 12. Pat the breasts dry.
13. 13. Season the chicken breasts with salt and pepper.
14. 14. Cut the breasts horizontally.
15. 15. Be careful not to cut all the way through.
16. 16. Open the breasts like a book.
17. 17. Spread the filling over the breasts.
18. 18. Fold the breasts back together.
19. 19. Secure the breasts with toothpicks.
20. 20. Place the breasts in baking dishes.
21. 21. Pour the white wine over the breasts.
22. 22. Add the poultry broth.
23. 23. Cook the breasts in the preheated oven for 30 to 40 minutes.
24. 24. Peel the onion.
25. 25. Finely chop the onion.
26. 26. Place the onions on the breasts 15 minutes before the end of the cooking time.
27. 27. Finish cooking the breasts.
28. 28. Wash the zucchini.
29. 29. Slice the zucchini into 0.5 cm thick slices.
30. 30. Wash the cherry tomatoes.
31. 31. Quarter the cherry tomatoes.
32. 32. Heat the oil in portions in a frying pan.
33. 33. Fry the zucchini in portions in the pan.
34. 34. Fry the zucchini for 1 to 2 minutes on each side.
35. 35. Remove the zucchini from the pan.
36. 36. Season the zucchini with salt, pepper, and a little lemon juice.
37. 37. Keep the zucchini warm.
38. 38. Add the cherry tomatoes to the pan last.
39. 39. Simmer the tomatoes until soft in 2 to 3 minutes.
40. 40. Plate the chicken breasts after the cooking time is finished.
41. 41. Place the zucchini and tomatoes on the breasts.
42. 42. Drizzle the dish with the remaining olive oil from the pan.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 698
• Protein: 63 g · Fett/Fat: 45 g · Carbs: 8 g