Spinach Tomato Stuffed Chicken Breast with Sauteed Green Beans
Ingredients
- 140g chicken breasts boneless and skinless
- 1/4 cup sundried tomato (oil packed. Use enough to cover the chicken, cut into strips)
- 1/2 tbsp Avo Oil
- handful spinach leaves
Italian Dressing
- 1 tbsp Dijon Mustard
- 1 tbsp lemon juice
- 1/2 Sweetener
- 1/2 tbsp avo oil
- 1/2 tsp Italian mixed herbs
- 1/2 tsp red pepper
- salt
- pepper
Instructions
- Pre heat oven to 180C / 350F
- Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
- Cut a pocket into each chicken breast, taking care not to cut all the way though.
- Coat the chicken (inside and out) with the Italian Dressing.
- Place chicken on work surface. Stuff with sun dried tomato and spinach leaves. Just stuff in as much as you can. Seal with toothpicks
- Heat avo oil in an ovenproof skillet over high heat.
- Add chicken and cook for 1 1/2 minutes on each side, or until golden.
- Transfer to oven and cook for 15 minutes or till chicken is cooked through.
- Rest for 3 minutes before serving.
- Drizzle with the juices in the skillet.