Italian Cheese Stuffed Chicken

These Italian Cheese Stuffed Chicken is the ideal easy tray bake dinner for a hungry family. Filled with Parma ham, stringy mozzarella, sweet tomatoes and fragrant basil, these are familiar flavors that pair perfectly together.

The combination of lean chicken breasts, parma ham and mozzarella makes this meal a great option for those who need more protein in their diet.

I’m thinking for a Sunday roast or a simple midweek dinner option served with Arugula, Tomato & Feta Salad for a spring or summer inspired meal, or Creamy Parmesan Cauliflower Mash and Low-carb Creamed Spinach for a more satisfying comfort food dish. Yum!

Preparation time

Hands-on:    10 minutes
Overall:     35-45 minutes

Nutritional values (per serving, 1 chicken breast)

Total Carbs	5.1	grams
Fiber	1.1	grams
Net Carbs	4	grams

Protein	65.8	grams
Fat	25.8	grams
of which Saturated	9.4	grams

Energy	528	kcal

Magnesium	100	mg (25% RDA)
Potassium	1,073	mg (54% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (51%), fat (46%)

Ingredients (makes 4 servings)

1 tbsp butter, ghee or olive oil (15 ml)
2 garlic cloves, minced
4 cups fresh spinach (120 g/ 4.2 oz)
²/₃ cup cherry tomatoes, halved (100 g/ 3.5 oz)
2 tbsp extra virgin olive oil, divided (30 ml)
1 tsp balsamic vinegar
¹/₂ cup fresh basil
4 chicken breasts, skinless and boneless (900 g/ 2 lb)
4 slices of Parma ham (60 g/ 2.1 oz)
1 ¹/₂ cups grated mozzarella (170 g/ 6 oz)
good pinch of sea salt and pepper

Instructions

Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
Heat 1 tablespoon of butter, ghee or olive oil in a skillet. Add the garlic and spinach and cook for about 1 minute until the spinach wilts. Drain the juices and place to one side.
To prepare the salad filling, mix the tomatoes with olive oil (1 tbsp), basil and balsamic vinegar.
Cut a pocket in each of the chicken breasts with a sharp knife. Flatten the chicken breasts slightly with a rolling pin.
Use another tablespoon of olive oil to grease a baking tray to prevent sticking (or line with greaseproof paper). Add the chicken pockets.
Add a slice of pancetta to each of the chicken breasts, cooked spinach and tomatoes. Season with salt and pepper and sprinkle half the mozzarella. Close the chicken breasts and top with the remaining cheese.
Bake the stuffed chicken breasts in the oven for 25 – 30 minutes until cooked through, golden and to your liking.
Tastes best when served fresh but can be stored in fridge for up to 3 days.