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Fyldt kyllingefilet med tomatsalsa - Opskrift på fyldt kyllingebryst
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Stuffed chicken breast with tomato salsa

Juicy chicken breasts stuffed with mozzarella, spicy sausage and spinach, - topped with fresh tomato salsa.
Course Main course
Cuisine Danish
Total Time 45 minutes
Servings 4 people

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

Instructions

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.