Healthy Stuffed Chicken Breast
- 3 4oz chicken breast, skinless and boneless
- 3 ounce low-fat mozzarella, cut into strips
- 3 artichoke heart (in water), cut into strips
- 3 teaspoon sundried tomato (dried not in oil), chopped
- 15 large basil leaves, sliced
- 3 clove garlic, coarsely chopped
- 3/4 teaspoon curry powder
- 3/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Preheat the oven to 365˚F (185˚C). Line a baking sheet with aluminum foil or parchment paper. Set aside.
- Holding the top of the chicken breast with one hand, guide a sharp knife horizontally from the thicker end of the chicken breast slicing lengthwise towards the thin end, making sure not to cut through to the opposite side.
- Meanwhile, cut the mozzarella into thin slices, artichoke hearts into strips, and slice basil and sundried tomatoes.
- Coarsely chop up the garlic.
- Combine all of that in a small bowl or directly on the cutting board.
- Spoon the mozzarella mixture onto one side of the opened butterflied chicken breast, spreading it evenly across the open chicken breast.
- Cover the stuffing by folding the other side of the butterflied chicken breast back into its original form, sandwiching the stuffing between the two halves.
- Secure the opened chicken breast by sticking a few toothpicks through the top and the bottom layers.
- Transfer the stuffed chicken breast onto the prepared baking sheet.
- Season with curry powder, paprika, and a pinch of black pepper.
- Bake the chicken in the preheated oven for 20 minutes or until the chicken breast is fully cooked.
- The most accurate way to test for doneness is with an instant-read meat thermometer. Insert the meat thermometer into the thickest part of the breast.
- If the thermometer reads 165˚F, the chicken is thoroughly cooked.
- Alternatively, you can pierce the chicken with a knife.
- If the juices run clear, the chicken is done.
- Remove the chicken breast from heat and rest for 5 minutes for juicesto redistribute back to the meat. Remove toothpicks and serve.
