Delicious stuffed Chicken, serve warm or cold – whole or sliced into wheels as mains, snacks or an appetizer
I made this Tomato and Mozzarella Stuffed Chicken on a recent Friday night for dinner.
However, I made a double batch and served the cold Chicken sliced into rings the following day and added it to our savory platter to snack on whilst watching Rugby.
It was delicious both ways ! I did however wrap the Chicken, kept for the following day, in plastic wrap and did not slice the rolled pieces until just before serving.
This way, the Chicken did not dry out at all and was still tender and juicy the next day.
The filling ingredient quantities are delicious and well balanced as per the recipe I am sharing below, but if you prefer a cheesier filled Chicken for dinner (or snack), add some more Mozzarella.
There are really no rules when it comes to a filling similar to the one I used in this Stuffed Chicken, increase or decrease the quantities to your preference.
Tomato And Mozzarella Stuffed Chicken
Delicious stuffed Chicken, serve warm or cold - whole or sliced into wheels as mains, snacks or an appetizer
- 6 Large Chicken Fillets sliced to form a pocket
- 1/2 cup Mozzarella Cheese grated
- 6 Sundried Tomatoes chopped
- 2/3 cup Arugula chopped
- Olive Oil
- Salt and Black Pepper to taste
- Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
- Combine the Cheese, Tomatoes and Arugula in a small bowl – set aside
- Rub the Chicken with Olive Oil and season to taste with Salt and Pepper
Fill the pockets with the Cheese mixture and secure the openings with toothpicks – arrange in a single layer on the prepared oven dish – bake 30 – 35 minutes or until the Chicken is done and light golden brown (turn the Chicken after 20 minutes)
Serve with mashed potatoes, rice, vegetables and/or salads. This is also delicious when cold, sliced into wheels.