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This Italian Cheese Stuffed Chicken is the ideal easy tray bake dinner for a hungry family. Filled with Parma ham, stringy mozzarella, sweet tomatoes and fragrant basil, these are familiar flavors that pair perfectly together.
The combination of lean chicken breasts, parma ham and mozzarella makes this meal a great option for those who need more protein in their diet.
I’m thinking for a Sunday roast or a simple midweek dinner option served with Arugula, Tomato & Feta Salad for a spring or summer inspired meal, or Creamy Parmesan Cauliflower Mash and Low-carb Creamed Spinach for a more satisfying comfort food dish. Yum!
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Hands-on Overall
Serving size 1 chicken breast
Nutritional values (per serving, 1 chicken breast)
Net carbs4 grams
Protein65.8 grams
Fat25.8 grams
Calories528 kcal
Calories from carbs 3%, protein 51%, fat 46%
Total carbs5.1 gramsFiber1.1 gramsSugars1.6 gramsSaturated fat9.4 gramsSodium785 mg(34% RDA)Magnesium100 mg(25% RDA)Potassium1,073 mg(54% EMR)
Ingredients (makes 4 servings)
- 1 tbsp butter, ghee or olive oil (15 ml)
- 2 garlic cloves, minced
- 4 cups fresh spinach (120 g/ 4.2 oz)
- 2/3 cup cherry tomatoes, halved (100 g/ 3.5 oz)
- 2 tbsp extra virgin olive oil, divided (30 ml)
- 1 tsp balsamic vinegar
- 1/2 cup fresh basil
- 4 chicken breasts, skinless and boneless (900 g/ 2 lb)
- 4 slices of Parma ham (60 g/ 2.1 oz)
- 1 1/2 cups grated mozzarella (170 g/ 6 oz)
- good pinch of sea salt and pepper
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Heat 1 tablespoon of butter, ghee or olive oil in a skillet. Add the garlic and spinach and cook for about 1 minute until the spinach wilts. Drain the juices and place to one side.
- To prepare the salad filling, mix the tomatoes with olive oil (1 tbsp), basil and balsamic vinegar.
- Cut a pocket in each of the chicken breasts with a sharp knife. Flatten the chicken breasts slightly with a rolling pin.
- Use another tablespoon of olive oil to grease a baking tray to prevent sticking (or line with greaseproof paper). Add the chicken pockets.
- Add a slice of pancetta to each of the chicken breasts, cooked spinach and tomatoes. Season with salt and pepper and sprinkle half the mozzarella. Close the chicken breasts and top with the remaining cheese.
- Bake the stuffed chicken breasts in the oven for 25 – 30 minutes until cooked through, golden and to your liking.
- Tastes best when served fresh but can be stored in fridge for up to 3 days.
Ingredient nutritional breakdown (per serving, 1 chicken breast)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Spinach, fresh |
| 0.4 g | 0.9 g | 0.1 g | 7 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.5 g | 0.2 g | 0.1 g | 4 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 50.6 g | 5.9 g | 270 kcal |
| Prosciutto di Parma (Parma ham) |
| 0 g | 3.8 g | 1.7 g | 32 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 2.4 g | 10.1 g | 8.4 g | 125 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 chicken breast |
| 4 g | 65.8 g | 25.8 g | 528 kcal |
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