Tomato and Cream Cheese Stuffed Chicken Rolls
Start by cutting the chicken breasts in half, lengthwise.Pound them with the knife until softened.Season each of them with one pinch of salt, one pinch of black pepper, the cream cheese and spread.Add the grated mozzarella cheese, one pinch of garlic powder, the parsley, cut the tomato slices in half and place half a slice of tomato on each chicken breast.Roll up each chicken breast, transfer them to a medium baking dish and set aside.In a bowl, add the mayonnaise, the mustard and mix until combined.Next, brush the chicken rolls with this mixture.Take to a preheated oven at 180°C (350°F) and bake for 25 minutes.Meanwhile, in a large skillet over medium heat, add the unsalted butter and stir until fully melted.Add the slices of bread chopped into cubes, stir until golden brown and set aside.In a medium bowl, add the cucumber chopped into half-moons, the red onion chopped into thin strips, the halved cherry tomatoes, the mozzarella chopped into small cubes, parsley to taste, the juice of one lime, one drizzle of olive oil, the salt, the toasts we prepared earlier and mix very well until combined.Once the chicken rolls have baked through, remove them from the oven, add the grated mozzarella cheese and parsley to taste.Take it back to the oven and bake until the cheese melts and browns.Serve with the salad.
Ingredientes
- 3 Chicken Breasts
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 6 Teaspoons of Cream Cheese
- 50g of Grated Mozzarella Cheese
- 1 Pinch of Garlic Powder
- Parsley to Taste
- 3 Tomato Slices
- 2 Tablespoons of Mayonnaise
- 1 Tablespoon of Mustard
Salad
- 1 Tablespoon of Unsalted Butter
- 2 Slices of Bread
- 1 Cucumber
- 1 Red Onion
- 150g of Cherry Tomatoes
- 100g of Mozzarella Cheese Chopped into Cubes
- Parsley to Taste
- Juice of 1 Lime
- Olive oil to Taste
- 1 Teaspoon of Salt
To finish
- 150g of Grated Mozzarella Cheese
- Parsley to Taste
Modo de Fazer
Start by cutting the chicken breasts in half, lengthwise.
Pound them with the knife until softened.
Season each of them with one pinch of salt, one pinch of black pepper, the cream cheese and spread.
Add the grated mozzarella cheese, one pinch of garlic powder, the parsley, cut the tomato slices in half and place half a slice of tomato on each chicken breast.
Roll up each chicken breast, transfer them to a medium baking dish and set aside.
In a bowl, add the mayonnaise, the mustard and mix until combined.
Next, brush the chicken rolls with this mixture.
Take to a preheated oven at 180°C (350°F) and bake for 25 minutes.
Meanwhile, in a large skillet over medium heat, add the unsalted butter and stir until fully melted.
Add the slices of bread chopped into cubes, stir until golden brown and set aside.
In a medium bowl, add the cucumber chopped into half-moons, the red onion chopped into thin strips, the halved cherry tomatoes, the mozzarella chopped into small cubes, parsley to taste, the juice of one lime, one drizzle of olive oil, the salt, the toasts we prepared earlier and mix very well until combined.
Once the chicken rolls have baked through, remove them from the oven, add the grated mozzarella cheese and parsley to taste.
Take it back to the oven and bake until the cheese melts and browns.
Serve with the salad.
