Name: Stuffed Chicken Breast With Zoodles And Tomato Sauce Recipe
Total time: 60 min
Yield: 4
Cuisine: Mediterranean

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

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Magnesium

Manganese

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Creamy ricotta. Savory spinach. Sharp cheddar cheese. What the what? those ingredients enveloped by tender chicken and covered with an herby tomato sauce,  make this dish a keeper. And by “keeper, ” we mean low-carb fabulosity at its finest!.

How to make Stuffed Chicken Breast With Zoodles And Tomato Sauce Recipe

Anne Aobadia

Crawler

Mediterranean

<p>Creamy ricotta. Savory spinach. Sharp cheddar cheese. What the what? those ingredients enveloped by tender chicken and covered with an herby tomato sauce,  make this dish a keeper. And by “keeper, ” we mean low-carb fabulosity at its finest!.</p>

Non Vegetarian

140 g baby spinach

salt and pepper

230 g goat cheese or ricotta cheese

4 chicken breast chicken breasts

240 ml shredded cheddar cheese

55 g butter

1 shallot, finely choppedshallots, finely chopped

2 garlic clove, mincedgarlic cloves, minced

2 tbsp tomato paste

0.5 tbsp red wine vinegar

475 ml crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

0.5 tsp salt

pepper

400 g zucchini, spirulized

step 1

Saut the baby spinach until it shrinks.  salt and pepper.  place in a bowl and mix with the goat cheese. 

step 2

Slice the chicken breasts lengthwise but don't cut all the way through.  place in a greased baking dish.  fill the chicken breasts with the ricotta cheese mixture and sprinkle shredded cheese on top.  add dollops of the rest of the butter. 

step 3

Bake in the oven for about 2030 minutes,  until the chicken,  is cooked all the way through.  you can later pour the juices into the tomato sauce,  giving it additional flavor. 

step 4

Fry shallot and onion in butter until soft without letting it turn brown.  add tomato paste,  vinegar,  crushed tomatoes,  and bring to a boil.  add the herbs.  let simmer on low heat for at least 15 minutes and salt and pepper to taste.  (note:the sauce will be enough for two batches,  so freeze half of it and save for another time or use it for a low-carb pizza). 

step 5

Make spirals out of the zucchini,  so-called zoodles,  with a spiralizer.  if you don't have a spiralizer you can make thin zucchini strips with a potato peeler.  

step 6

Fold in the zoodles in the hot tomato sauce and serve immediately with the chicken. 

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