This stylish-looking main course is surprisingly easy to make. The chicken breasts can be prepared in advance, ready for cooking, and kept, covered, in the fridge. Tagliatelle tossed with a little grated lemon zest would be a good accompaniment, plus ciabatta with olives or sun-dried tomatoes.
As an alternative to the mozzarella filling, use a mixture of feta cheese and watercress. Soften 1/2 finely chopped red onion in 15 g (½ oz) butter for 3–5 minutes, then add 75 g (2 1/2 oz) watercress sprigs and cook for a further 1 minute or until the watercress has just wilted. Crumble in 100 g (3 1/2 oz) feta cheese, and season with nutmeg and black pepper.
The Greeks and Romans believed that eating watercress could cure madness. We too attribute healing powers to this green leaf, as it contains powerful phytochemicals that help to protect against cancer. It is also a good source of many B vitamins plus vitamins C, E and beta-carotene, which the body converts into vitamin A. * Mozzarella contains less fat than many other cheeses. For example, 100 g (3 D oz) mozzarella has 21 g fat and 289 kcal, while the same weight of Cheddar has 34 g fat and 412 kcal.
B6 * A, B12, C, niacin, calcium, iron * B1, B2, E, folate, copper, potassium, zinc
Used different ingredients. Great recipe, i stuffed the chicken with garlic spinich and ricotta cheese then swapped the parma ham for panchetta. My friends loved it!! - 05 Jan 2010
very tasty the whole family liked this, next time will try using philly cheese instead of mozzarella. - 27 Mar 2013
Tasted lovely though chicken turned out a little dry. Would add a little more oil or cover with foil next time - 26 Jun 2010