Ingredients
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4
-
200
-
200
-
1
-
1
-
2
-
1/2
-
1
-
2
-
2
-
-
-
-
-
Directions
Italian Stuffed Chicken, I created this one evening when I wanted to make a romantic meal It’s not very difficult to make but the stuffed chicken is beautiful Serve on a bed of spinach or with a lovely green salad on the side
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Steps
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1
Done
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Heat a Little Olive Oil in a Frying Pan and Saut Half of the Chopped Onion Until Soft. |
|
2
Done
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Add the Spinach and Continue Cooking Over a Medium Heat, Adding a Touch of Water If Needed, Until the Spinach Is Wilted. |
|
3
Done
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Take Off the Heat and Let Cool For a Moment, Before Stirring in Just Over Half of the Mozzarella Cheese. |
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4
Done
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Cool Until You Can Comfortably Handle the Mixture. |
|
5
Done
|
Meanwhile, Cut a Slit Lengthways Along Each Chicken Breast but Be Careful not to Cut Them in Half. |
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6
Done
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You Want to End Up With a Little Pouch in Each One. |
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7
Done
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When the Spinach Mixture Is Cool, Stuff Each Breast With as Much of the Mixture as You Can. |
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8
Done
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You May not Use It All. |
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9
Done
|
Cover the Chicken With Some Cling Film and Set in the Fridge While You Make the Sauce. |
|
10
Done
|
Heat Some More Olive Oil in a Saucepan and Saut the Remaining Onion and Jalapeno Pepper Until Soft. |
|
11
Done
|
Add the Chopped Tomatoes, Water, Stock Cube and Oregano. |
|
12
Done
|
Simmer For About 10 Minutes Until the Flavours Blend and the Mixture Starts to Thicken. |
|
13
Done
|
Stir in the Tomato Paste, Season With Salt and Pepper and Let Simmer a Few Minutes More Until You Have a Fairly Thick Sauce. |
|
14
Done
|
Preheat the Oven to 180 C or 350 Degrees F. |
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15
Done
|
Put Enough Sauce in a Casserole Dish to Cover the Bottom. |
