SPINACH SUNDRIED TOMATOES & MOZZARELLA STUFFED CHICKEN BREAST WITH PAPRIKA POTATOES

SPINACH SUNDRIED TOMATOES & MOZZARELLA STUFFED CHICKEN BREAST WITH PAPRIKA POTATOES

serves 2

Time: 40 minutes

2 chicken breasts

250 grams baby spinach

2 cloves garlic minced

1 tsp paprika

Salt & pepper

4 -5 pieces sundried tomatoes

2 slices mozzarella

1/4 cup Italian salad dressing

4 potatoes diced

1 tbs oil

2 tbs butter

1 tbs chopped fresh parsley

1  tsb lemon juice

Method

First, slit the chicken from the side (butterfly cut), pound them to flatten and then marinate it in Italian salad dressing for few minutes, till you can prepare the filling.

Heat 1/2 tbs of oil, fry 1 garlic clove minced. To this add the spinach with seasoning. Do not over cook just slightly wilted. Mix in the sun-dried tomatoes. Remove from the heat and let it cool.

Take the flattened chicken breasts, stuff the spinach and sundried tomatoes first, then layer one mozzarella slice on each, roll it and brown it on all the sides in a pan and cook further in the preheated oven at 200'C for 10-15 minutes.

In the meantime, throw the diced potatoes and 1 garlic clove minced in a heated pan with butter and stir fry for few minutes, Add the paprika, salt and pepper and the lemon juice. Tip it in the oven for few minutes as you remove the chicken breast and let it rest.

Serve the chicken, sliced in the plate with paprika potatoes with the juices drizzled on. It is wonderful to see hot mozzarella oozing out of the chicken.