Stuffed Chicken Breast

By lakecar

Chicken stuffed with mushrooms, spinach, carrots and more, covered in a tomato based sauced, served with melted cheese on top.

Ingredients

• 3 boneless chicken breasts
• 1/2 pound of spinach
• 1/2 pound of mushrooms, chopped
• 2 cloves of garlic
• 1 carrot, grated
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 cup of tomato puree
• 1 1/2 cups water
• 1 cup cheddar cheese, grated

Details

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from foodndrinkrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees.

Cut chicken breast in half lengthwise. Beat with the mallet until they are thin.

In a skillet, sauté the chopped mushrooms and spinach until soft. Add the grated carrots, black pepper, salt and cumin, mix and set aside to cool.

Put two tablespoons of cooked mixture on each chicken breast, and wrap like pastry rolls, attach with toothpick, and arrange in a glass pan.

In a saucepan, cook tomato puree, garlic and vegetable oil. Stir in water. When the mixture boils, pour over the chicken and put in oven for about 45 minutes, or until chicken is cooked through. Add the grated cheese on top and put back in the oven for about 5 - 10 minutes, or until the cheese is melted.

Serve with some extra cheese on the side.