Marinated Stuffed Chicken
Ingredients
Chicken Breast fillets
Marinade:
2 tbs Olive oil
2 tbs Balsamic Vinegar (I used a Caramelised Tomato Balsamic)
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Smoked Paprika
1/2 tsp Oregano
Filling: Any of the following
Sliced tomato
Bacon
Mushrooms
Onion
Zucchini slices
Nutritional Yeast
Grated Cheese (depending on allergy profile)
Method:
- Cut slices in the chicken breast about 2-3 cm apart, being very careful not to cut all the way through. Place on a tray and set aside.
- Place all of the marinade ingredients in a small bowl and mix well.
- With a pastry brush, paint the chicken breasts with the marinade, making sure to coat inside the cuts you made earlier.
- In each of the cuts you made, place a combination of ingredients.
I did 2 versions - dairy free and a dairy version.
Dairy free- Tomato, bacon and mushroom topped with nutritional yeast
Dairy - Tomato and bacon, topped with grated cheese
- Place the tray on the oven at 200°C for about 45 minutes or until the chicken is cooked through.
Notes:
* I found that the version with cheese cooked slower than the dairy free version. Just make sure you double check that the thick part of the chicken fillet is cooked properly, before serving.
* Try and use chicken fillets that are of similar size. This will ensure that they cook evenly.