Chicken breast marinated in lemon dressing then stuffed with dried tomato, spinach and cheese. And as it roasts, the juices from the dried tomato and cheese coats the chicken, so when you take it out of the oven, you will find plenty of sauce in the skillet to pour over the chicken when you serve it.
This is a fast midweek meal perfect for a crowd and for Lunchbox.
The beauty of this recipe is that it’s a base that you can adapt to your own taste using whatever ingredients you have. Assuming that you have chicken breast. And cheese. Result just won’t be the same if you don’t have both of them.
Tips:
You can use frozen spinach. Just squeezed out excess water. Also use ricotta, feta, olives, vegetables, fresh herbs, bacon ..
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