Stuffed chicken breast with zoodles and tomato sauce
- 5 oz. (4¾ cups) 140 g (1.1 liters) baby spinach
- salt and pepper
- 8 oz. 230 g goat cheese or ricotta cheese
- 4 (2 lbs) 4 (900 g) chicken breastchicken breasts
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
- 1 oz. 28 g butter
- 1 (1 oz.) 1 (30 g) shallot, finely choppedshallots, finely chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- 2 oz. 55 g butter
- 2 tbsp 2 tbsp tomato paste
- ½ tbsp ½ tbsp red wine vinegar
- 2 cups (1 lb) 475 ml (475 g) crushed tomatoes
- 1 tsp 1 tsp dried basil
- 1 tsp 1 tsp chili flakes
- 1 tsp 1 tsp dried oregano
- ½ tsp ½ tsp salt
- pepper, to taste
- 14 oz. 400 g zucchini, spirulized
Stuffed chicken breasts
- Preheat the oven to 400°F (200°C).
- Sauté the baby spinach until it shrinks. Add salt and pepper to taste. Place in a bowl and mix with the goat or ricotta cheese.
- 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 spinach-cheese mixture, dollops of the butter, and sprinkle shredded cheese on top.
- Bake in the oven for about 20–30 minutes, until the chicken is cooked all the way through. You can later pour the juices into the tomato sauce, giving it additional flavor.
- Fry the shallot and garlic in butter until soft, without letting them turn brown. Add tomato paste, vinegar, and crushed tomatoes. Bring to a boil.
- Once boiling, add the herbs and chili flakes. Turn down the heat and let the sauce simmer on low heat for at least 15 minutes.
- Add 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).
- 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.
- Fold the zoodles into the hot tomato sauce and serve immediately with the chicken.
You can make the tomato sauce while the chicken is in the oven, or you can make it first so that it has more time to simmer and develop more flavor. Tomato sauces get better the longer they are allowed to simmer.
Although the sauce is enhanced by the powerful flavors of dried herbs, garnishing the dish with fresh herbs makes it incredibly fresh and festive.
Just "right klick! on the picture for the recipe and choose print.
With every dish I’ve made so far it’s amazing that there’s so many different tastes in each dish, never bland.
Awesome! So glad it turned out well for you!