Stuffed chicken breast: with creamy feta cheese and garlic zucchini
Bulgur salad goes great with it!
The great thing about stuffed chicken breast recipes is that you can fill them with almost any delicacy you like. And everything tastes even better when baked in the oven. On a beautiful summer day, I had some bulgur salad left over from the day before. I thought it would go very well with baked chicken breast. I didn’t want to just make plain baked chicken, so I decided to spice it up a bit. More precisely, I rolled it up. 🙂 The stuffed chicken breast became a roll filled with garlic zucchini slices and creamy feta cheese. The bulgur salad was the perfect accompaniment. I licked all ten fingers afterwards and leaned back contentedly, thinking that I had created something new and figure-friendly.
A few words about the filling
Feta cheese and sour cream are a super simple filling, and I don’t know why I haven’t tried it before. Since then, I’ve been putting it in tortilla wraps too. It’s so delicious and easy to make. When choosing feta cheese, make sure to pick a type that tastes more like goat cheese.
TIP: You can also substitute sheep’s milk cheese for feta cheese.
Stuffed chicken breast for dinner?
You can also use this stuffed chicken breast recipe for dinner. Even with the bulgur salad, it contains very few carbohydrates, but is high in protein, which is good for the evening and after training.
Legnépszerűbb:
Életmódváltó csomag
Ebben a tudáscsomagomban ahhoz szeretnék neked gyakorlati tanácsokat adni, hogy hogyan alakítsd ki te magad a saját, személyre szabott diétás étrendedet. Mindezt kínkeserves éhezés és bonyolult méricskélések nélkül. Ne feledd, a cél az, hogy egy olyan étrended legyen, amit hosszú távon, könnyedén be is tudsz tartani, mert a zsírpárnáktól való tartós megszabaduláshoz idő kell!
Stuffed chicken breast: with creamy feta cheese and garlic zucchini
Ingredients
- 500 g chicken breast fillet
- 150 g zucchini
- 100 g light feta cheese
- 125 g light mozzarella
- 50 g sour cream
- 1 tablespoon olive oil
- 1 clove garlic
- salt
- freshly ground black pepper
- dried, crumbled basil
- Italian spice mix with salt
For the bulgur salad
- 100 g bulgur
- 200 ml water
- 2 coffee spoon salt
- 1 tablespoon olive oil
- 3 bunches of parsley
- 10 fresh mint leaves
- 4 spring onions
- 2 large tomatoes
- juice of 1 lime
- 1 pinch ground black pepper
Instructions
Preparation of chicken breast rolls:
- First, preheat the oven to 200°C (392°F).
- Wash the zucchini and slice it thinly. Sprinkle with salt and crumbled basil. Drizzle with a teaspoon of olive oil. Crumble a clove of crushed garlic on top and toss the slices so that they are evenly seasoned. Set aside while you prepare the meat.
- Clean the chicken breast so that there are no bones left. Slice it up. Flatten it thinly with a rolling pin through baking paper or foil. Salt both sides of the slices.
- In a small bowl, mix the feta cheese with the sour cream.
- Place a slice of zucchini on each chicken breast slice. Spread with the feta cream, then roll up. No need to secure them, just place them tightly next to each other in a heatproof dish.
- Pour approx. 0.5 dl of water into the bottom of the heatproof dish and approx. 1 teaspoon of olive oil onto the top of the rolls. Cover with aluminum foil and place in the preheated oven.
- After 30 minutes, remove the aluminum foil and bake without it.
- After 15 minutes, remove from the oven and place mozzarella slices on each roll. Sprinkle with Italian seasoning (salt, basil, and oregano are also good substitutes), drizzle with a little more olive oil, and return to the oven for another 15 minutes.
- When ready, remove from the oven and serve with bulgur salad, which is best prepared the night before.
Preparation of bulgur salad:
- Pour the water into a pot and bring it to a boil. Add the bulgur and a teaspoon of salt. Stir. Let it cook for 5 minutes, then remove from heat. Cover and let stand for 20-25 minutes. (Stir once or twice.) During this time, the bulgur will absorb the water and soften perfectly.
- Chop the parsley and mint very finely. Thinly slice the spring onion. Cut the tomatoes into small cubes. Put everything in a large mixing bowl. Add the cooled bulgur. Drizzle with olive oil, season with salt and pepper, and flavor with lime juice. Mix thoroughly.
- Tip: It will taste even better if you leave it in the refrigerator for a while.
Calories and macros
Energy: 291 calories Protein: 40 grams Carbohydrates: 13 grams Fat: 25 grams 1 serving roll and 1 serving of bulgur salad
Energy: 434 calories Protein: 44 grams Carbohydrates: 26 grams Fat: 17 grams
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