Stuffed chicken breasts

By admin
05 May 2011

Serves 4 Preparation: 15 min Cooking time: 20 min

4 chicken breasts 25 ml (5 t) sun-dried tomato pesto 60 ml (4 T) grated mozzarella cheese 8 rashers of bacon, halved 125 g baby spinach, steamed or fresh

Butterfly them and season with salt and pepper inside and out.

Brush onto the inside of each opened chicken breast.

Scatter 15 ml (1 T) cheese on top of the pesto on each breast and close.

Wrap the breasts in the bacon and secure with string.

Fry the chicken breasts in oil until done and serve with the spinach.

TIP: The breasts are done if you prick them with a sharp knife and the meat juices run clear and are no longer pink.

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