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Stuffed Chicken Breast with Vegetables Recipe

25 February 2015 Recipes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes

After a hard day, there is nothing better than to prepare an easy dish at home, quickly and with the least amount of mess.. A few months ago I posted a recipe of stuffed chicken breast here on the blog, but I thought it would be interesting to show a slightly different version, which is roasted. You will realize that I really enjoy using spinach in almost everything I cook, and that is because it is not only tasty but also very nutritious.

The idea behind ​​this roasted stuffed chicken breast recipe is to be very practical and use only one tray, a knife and a chopping board in the preparation. As for the filling, feel free to be creative and make different variations! Perhaps try tomato with cheese, ham and cheese or even some dried fruit, if you enjoy that combined with chicken. Similarly, you can vary the vegetables that will cook with the chicken!

By the way, following the same idea of ​​practical dishes, an alternative is to serve the chicken with couscous Moroccan, which cooks quickly just by adding hot water.

Chicken Breast Stuffed Roast Recipe
Ingredients
  • 3 chicken breasts
  • 1/2 buffalo mozzarella ball sliced
  • 1 carrot
  • 8 paris mushrooms
  • 10 cherry tomatoes
  • some spinach leaves
  • olive oil, salt and black pepper to taste
  • fresh oregano (optional)
Preparation
  1. Cut the chicken in half horizontally to divide it in two, but leaving one of the ends still intact. Season the inside and the outside of the chicken with a little salt and pepper, and then place a few slices of raw spinach and cheese in the middle.
  2. Cut the vegetables any way you like. I cut the tomatoes in half, the mushrooms into slices and the carrot into thick strips. Also, if you want you can add some spinach leaves to the vegetables. Put the vegetables in the bottom of the tray and season with salt, olive oil and pepper.
  3. Place the chicken on top of the vegetables, drizzle a little olive oil on them and sprinkle some fresh oregano.
  4. Bake in the preheated oven at 180C for about 25-30 minutes or until the breasts are golden brown on top.
http://passagemgastronomica.com.br/2015/02/receita-de-peito-de-frango-recheado-assado-com-legumes/

Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes Passagem Gastronômica - Receita de Peito de Frango Recheado Assado com Legumes

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2

Claudia helena Samuels tell

January 10, 2016

Good afternoon. Loved this recipe for chicken breast with fresh mozzarella. Very practical and I looks delicious. Still wasn't ready, in the oven; and didn't have fresh mozzarella, Cherry tomato and spinach. But I did with the mozzarella common and normal tomato. I have buffalo milk here, is butter and minas fresh cheese, and I didn't think I would be good. Including, I don't like mushroom. Then, I added some potatoes cooked in rings pre. I also innovated, but it's your idea and the smell is inviting. Therefore, Happy birthday! Success!

Patricia Cochoni

January 11, 2016

Hi Claudia!!! I really like your comment. I think cooking is quite, We think a recipe and will adapt pro that we like and what we have at home. I'm glad you enjoyed and by their description should be a delight! Thank you for caring! Kisses