MOZZARELLA AND TOMATO HASSELBACK CHICKEN

INGREDIENTS

  • 2 teaspoons paprika (sweet not smoky)
  • salt and black pepper
  • freshly chopped Italian parsley
  • olive oil cooking oil spray
  • 2 chicken breasts
  • 1 large beefsteak tomato
  • 2x50g of mozzarella (2xHEa’s), sliced
  • balsamic vinegar
    MOZZARELLA AND TOMATO HASSELBACK CHICKEN

INSTRUCTIONS

  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Make slits along the chicken breast
  3. Slice a beef steak tomato and then cut some half moons from each slice.
  4. Stuff the half moons of tomato slices (skin facing up) into the slits on the chicken and then also stuff each slit with some mozzarella.
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