Stuffed chicken breast with mozzarella, salsiccia and spinach

Chicken breasts stuffed with mozzarella, spiced sausage and spinach – easy, juicy and very good indeed.

Course Lunch, Main course

Cuisine Danish

Total Time 45

Servings servings

Calories 373kcal

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.
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, place it on top of the cheese and finish with a small handful of spinach. *If you like, you can fry the sausage meat in a little oil first – but it isn't necessary. It all cooks through perfectly in the oven.
The pockets don't need 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.