Tuscan Baked Chicken | Juicy and Healthy Dish
45 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
Ingredients overview
- 500 g chicken breast fillet
- 1 tsp Provence herb mix
- 1 pinch chili flakes
- 100 g sun-dried tomatoes
- 50 g red onion
- 5 g fresh parsley
- 2 cloves garlic
- 100 g mozzarella cheese
- 1 tbsp rapeseed oil
- 100 g baby spinach
- 100 g cream cheese
- 1 pinch salt
- 1 pinch black pepper
Preheat the oven to 180 °C and prepare a medium-sized (approx. 15 cm × 20 cm) ovenproof dish.
Place the chicken breasts in the dish. Sprinkle with Provence herbs, chili flakes, salt, and pepper, then thoroughly coat the meat in the spices. Distribute the sun-dried tomatoes evenly over the chicken breasts.
Finely chop the red onion and parsley, and crush the garlic. Grate the mozzarella using a large-holed grater. Heat the rapeseed oil in a pan and sauté the onion for 3-4 minutes. Add the baby spinach and wilt for 2-4 minutes until it collapses and excess water evaporates. Remove from heat, stir in the cream cheese, parsley, and garlic. Season with salt and pepper, then cover the chicken with this creamy mixture. Sprinkle with grated mozzarella and bake at 175-180 °C for 25-30 minutes. Serve fresh.
Chef's tip
Serve with a fresh salad or roasted vegetables for the perfect low-carb experience!
Nutritional values
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