Stuffed Chicken Breast with Vegetables.
This is an easy to make and very tasty dish. The combination of chicken protein and vegetable fibers makes it suitable for the diet of both adults and children.
The only exception is the provola which you can replace with cheese slices and a drizzle of oil, but otherwise, it’s all light.

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Difficulty: Very easy
Cost: Very cheap
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Oven, Air Frying
Cuisine: Italian
Seasonality: All seasons

402.87 Kcal

calories per serving

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Energy 402.87 (Kcal)
Carbohydrates 19.20 (g) of which sugars 4.94 (g)
Proteins 48.46 (g)
Fat 16.08 (g) of which saturated 1.23 (g)of which unsaturated 1.06 (g)
Fibers 3.52 (g)
Sodium 307.70 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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10.5 oz chicken breast (whole)
1 cup zucchini
3 tomatoes (ripe)
1 red onion from Tropea
3.5 oz smoked provola cheese
to taste salt
to taste Rosemary
to taste Sage
to taste juniper berries
to taste extra virgin olive oil
to taste sweet paprika
1 potato (medium)

Tools

What we need to make the

1 Cutting board
1 Knife
2 Baking dishes oval
Parchment paper

Preparation of Stuffed Chicken Breast with Vegetables

Start by chopping all the herbs, keeping the juniper berries whole. I added 3 tablespoons of oil and some sweet paprika, and emulsified the marinade.
Next, I cut the chicken breast lengthwise and made close incisions without cutting all the way through. I generously seasoned with the marinade and let it rest while I prepared the other ingredients.
At this point, I sliced the vegetables very thinly,
Then I placed the 2 chicken fillets on parchment paper and inserted the sliced vegetables between the cuts in the chicken, alternating them: zucchini, onion, tomato. I placed diced provola cheese between the cuts and a little on top.
Decorate with the excess vegetables framing the chicken.
I transferred the chicken breast to an oval baking dish for baking in the oven, for air frying it is placed in suitable containers.
And I put it in the oven.
You can cook it in a traditional oven for 15 minutes at 356°F. Then another 3 minutes on grill at 392°F
Or in a combination microwave oven for 15 minutes on micro-grill at maximum power.
For air frying cook for 15 minutes at 356°F
Once ready, let it rest for 10 minutes, then serve it whole or sliced
Here is the Stuffed Chicken Breast with Vegetables ready