Mozzarella and spinach baked chicken breast fillets

This mozzarella and spinach baked chicken breast fillets is really easy to make so it’s perfect for a midweek supper. I made it with mini chicken breast fillets, but feel free using 2 normal skinless filleted breasts and cut them into 1 cm thick slices. Serve it with a green and/or a mash. It's actually so delicious you can even serve it at a laid-back dinner party!

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

500 g mini chicken fillets
250 g baby spinach
3-4 sundried tomatoes from a jar
2 medium ripe tomatoes 1 handful of cherry tomatoes
couple of pinches of turmeric or paprika/cayenne pepper
1 mozzarella ball

Method

Preheat the oven to 180°C.
Put the spinach into a bowl and pour boiling water over it. When it’s wilted, drain and squeeze out the excess water.
Lightly oil an oven-proof dish, then lay the breast fillets in them. Season with salt and pepper and scatter the garlic and your chosen spice (turmeric or cayenne) over it.
Cut the tomatoes into slices and put these on top of the chicken.
Slice the sundried tomatoes and scatter these on top and drizzle with a little oil from the jar.
Chop up the spinach and scatter it on top, making sure it evenly covers the chicken and tomatoes.
Slice the mozzarella and cover the dish with these. Season with some freshly ground pepper and bake in the oven for about 25 minutes, until the cheese has melted and it’s golden brown.
Serve warm.