Stuffed chicken breast: with creamy feta cheese and garlic zucchini
Bulgur salad goes great with it!
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
1 serving (only the roll)
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
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