Italian Stuffed ChickenPrint This
- 2 Chicken breasts
- 2 TBSP of low fat cream cheese
- 2 Mushrooms, sliced
- 1/2 cup of cherry tomatoes, quartered
- 1 garlic clove, crushed
- 1/2 tsp of basil
- 1 tsp coconut oil
- salt and pepper to taste
Preheat the oven to 180c Degrees. Fry the mushrooms,tomatoes and garlic on a pan with the coconut oil and herbs for 1-2 minutes. Remove from the heat and combine with the cream cheese in a small bowl.
Slice the chicken breasts along the side and form a little pocket.
Stuff each chicken breast with half of the creamy mixture and place on a baking tray lined with tinfoil.
Cook for 25-30minutes until cooked right through and golden on the outside.