Stuffed Chicken with Mozzarella and Artichoke Dip
Slice your chunky but juicy stuffed chicken with mozzarella, and admire the tasty layers. Take a bite and do a happy dance, as all the flavours will be singing harmoniously in your mouth.
Equipment
- 1 large plate
- 1 teaspoon
- 4 medium long skewer sticks
- 1 small pot
- 1 baking dish
- kitchen foil
Ingredients
- 2 medium large Chicken breasts filleted Ask your butcher to fillet them for you.
- 6 tsp Artichoke Paté
- 1 handful fresh or frozen parsley
- 3 handfuls mozzarella cheese shredded
- 80 gr Prosciutto Crudo
- 10 cherry tomatoes
- 2 medium potatoes
- salt and pepper
- oregano
- Belmorso Extra Virgin Olive Oil
Instructions
- Firstly, wash and peel your potatoes. Cut them into chunks. We will make a potato and cherry tomatoes salad to go along the stuffed chicken.
- Then boil them for 20 minutes.
- In the meantime, you can assemble your chicken parcels. Place one filleted chicken breast on your large plate, and spread the artichoke paté. You want to add 3 teaspoons per chicken breast.
- Next, add a handful of parsley on top of the spread.
- Proceed by adding the prosciutto crudo. I like to roll mine and add about three or 4 rolls. Try to place them towards the center of the chicken.
- Finish the chicken stuffing by adding the shredded mozzarella cheese, about a handful and a half for each chicken breast.
- Roll the chicken breast with all the filling, starting from one side, and ending on the other. Make sure you have your sticks next to you, so you can insert one diagonally, and then insert the other in a criss-cross way.
- Preheat the oven to 180 degrees Celsius.
- Repeat the process for the second chicken breast, and then layer them onto a dish covered with foil.
- Season each stuffed chicken breast with salt and pepper, and bake for 10 minutes at the top level of your oven.
- In the meantime, you can make your salad. Simply add in the washed cherry tomatoes with the potatoes in a bowl. Season with salt and pepper, and add some oregano.
- Drizzle your salad with Belmorso Extra Virgin Olive Oil and set aside.
- Take the chicken and place it on the lower level of your oven for the next 30 minutes. Then finish cooking it for another 10 minutes at the top level. This process allows the chicken to cook throughout, stay juicy, not burn but take a little colour towards the end.
- Once ready, take the stuffed chicken out and serve along your salad.
Video
Notes
The stuffed chicken breast on its own has 550 calories for 1. The potato salad adds to the calories. So if you are watching your calories, simply replace the potatoes with some leafy lettuce.