Stuffed Chicken Breasts

stuffed chicken breast


  • 2 Chicken Breasts
  • 1 Lime
  • 2 tbsp Salt
  • 2 tsp Apple Cider Vinegar
  • Seasoning (your preferred)
  • 4 small mushrooms (finely chopped)
  • 50g Mozarella
  • 1/4 cup Spinach (finely chopped)
  • Olive Oil
  • 1 tsp melted Butter
  • Powdered Garlic


  1. Rub the chicken with the juice of the lime and salt. Assure to fully cover the chicken.
  2. Once done rinse the chicken thoroughly. (Some may prefer to let this sit for a few minutes before rinsing – personal preference.)
  3. Pound the chicken breast until flat and approximately 1cm thick. (With larger or thicker breasts you may want to cut horizontally abut 3/4 into the width of the breast then open the breast like a book before pounding)
  4. Fully coat the chicken in the apple cider vinegar and the seasoning. Let this sit for at least 30 minutes. I placed mine in the fridge overnight.
  5. Place the mozarella, spinach and mushrooms onto the chicken breasts then roll to enclose. I use string to hold the breast, but toothpicks can also be used.
  6. Mix the butter and powdered garlic then brush onto the chicken breasts
  7. Grease a pan with oilive oil and bake in a pre-heated oven at 350F

Tip 1: If you seasoned the breasts in the fridge, allow them to reach room temperature before baking. Usually takes about 20 minutes.Tip 2: A meat thermometer is a great tool to get nice juicy chicken breasts. At a reading of 150F the breasts will be succulent.

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