Juicy chicken breasts stuffed with mozzarella, spicy sausage and spinach, – baked and then topped with the freshest tomato salsa – pico de gallo.
Stuffed chicken breast tastes wonderful and is remarkably easy to make. The chicken stays juicy and tender, and you add plenty of flavour to an otherwise neutral cut of meat.
Stuffed chicken breasts with tomato salsa can be served on their own with a slice of bread (perfect for dipping in the juices from the salsa), or with a batch of crushed potatoes, rösti or similar.
These stuffed chicken breasts with salsiccia also go very well with a pasta salad, a bulgur salad, – or a simple potato salad.
Stuffed chicken breast with tomato salsa
Juicy chicken breasts stuffed with mozzarella, spicy sausage and spinach, – topped with fresh tomato salsa.
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Ingredients
Stuffed chicken breast
- 4 chicken breasts
- 200 g salsiccia (fresh) or another spicy sausage
- 1-2 balls of fresh mozzarella
- 2 handfuls spinach
- Salt and pepper
- Oil
Tomato salsa – Pico de gallo
- 300 g tomatoes
- 1 small red onion
- 1 fresh jalapeño or green chilli*
- 1 clove garlic
- 1 handful parsley
- 1-2 limes
- 1 1/2 tbsp olive oil
- Salt
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Method
Stuffed chicken breast
- Trim the chicken breasts and season them with salt and pepper.
- Heat a little oil in a frying pan and sear the chicken breasts very briefly on both sides. They should only just take on colour, not cook through.*You can skip this step if you like and finish them under the grill in the oven at the end, – personally, though, I find the chicken gets a better flavour and a nicely browned surface this way.
- Take the chicken breasts out of the pan, place them on a chopping board and cut a deep slit in each one so they have a deep pocket for the filling.
- Slice the mozzarella and tuck the slices into the pockets in the chicken breasts.
- Then squeeze the meat out of the salsiccia skins, lay it on top of the cheese and finish with a small handful of spinach. *If you prefer, you can fry the sausage meat in a little oil first, – but it isn’t necessary. Everything cooks through perfectly in the oven.The pockets should not be able to close, – so fill them generously; the more, the better.
- Return them to the pan, or place them in an ovenproof dish brushed with a little oil, – and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 25-30 minutes – depending on the size of the chicken breasts.
Tomato salsa – Pico de gallo
- Cut the tomatoes into small dice and finely chop the remaining ingredients.
- Combine the vegetables in a bowl, – taste the chilli before adding it. You may have got hold of a hot one, – so add it to taste.
- Pour over the oil and the juice of one lime and season to taste with salt. If you would like more acidity, add extra lime juice.
Serving
- Let the chicken breasts rest for a couple of minutes before topping them with tomato salsa, and serve with a good piece of bread, crushed potatoes, rösti or similar.
Nutrition
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Asfalt smag ligefrem. Men da det er din opskrift, tør jeg godt
Ser vildt lækkert ud. Jeg vil gerne lave den til nogle gæster med dine knuste kartofler til, men har kun en ovn og kan se kyllingen og kartoflerne skal have forskellige grader. Hvordan vil du anbefale jeg griber det an?