Sensational! This is how you will soon describe this meal, Chef. A golden roasted chicken breast is filled with flavour in the form of tangy sun-dried tomatoes & bubbling mozzarella cheese. Enjoyed with a broccoli & cauliflower salad with almonds, NOMU Italian Rub-spiced potato, and a Pesto Princess Basil Pesto drizzle. Best served with the recommended Nitida wine.
Nitída’s Herby Stuffed Chicken
Nitída’s Herby Stuffed Chicken
with sun-dried tomatoes & mozzarella cheese
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Cauliflower & Broccoli Florets Mix
- Chicken
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Lemon Juice
- Mozzarella Cheese
- NOMU Italian Rub
- Pesto Princess Basil Pesto
- Potato Chunks
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Cling Wrap
- Paper Towel
- Butter (optional)
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, finely chop and set aside.
BROC THAT ROCKS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Fry the broccoli and cauli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
STUFFED Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Place the sun-dried tomatoes and mozzarella inside the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the remaining breast.
ROAST UNTIL GOLDEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breast/s on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
ZESTY VEGGIE SALAD
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a salad bowl, combine the salad leaves with the charred broccoli & cauli, the lemon juice (to taste), the remaining nuts, a drizzle of olive oil, and add seasoning. Set aside.
PICTURE PERFECT
Plate up the cheesy stuffed Chicken and side with the golden potatoes. Serve the charred veg salad alongside and drizzle with the loosened pesto.
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, finely chop and set aside.
BROC THAT ROCKS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Fry the broccoli and cauli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
STUFFED Chicken
Pat the Chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Place the sun-dried tomatoes and mozzarella inside the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the remaining breast.
ROAST UNTIL GOLDEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breast/s on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
ZESTY VEGGIE SALAD
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a salad bowl, combine the salad leaves with the charred broccoli & cauli, the lemon juice (to taste), the remaining nuts, a drizzle of olive oil, and add seasoning. Set aside.
PICTURE PERFECT
Plate up the cheesy stuffed Chicken and side with the golden potatoes. Serve the charred veg salad alongside and drizzle with the loosened pesto.
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, finely chop and set aside.
BROC THAT ROCKS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Fry the broccoli and cauli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
STUFFED Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Place the sun-dried tomatoes and mozzarella inside the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
ROAST UNTIL GOLDEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
ZESTY VEGGIE SALAD
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a salad bowl, combine the salad leaves with the charred broccoli & cauli, the lemon juice (to taste), the remaining nuts, a drizzle of olive oil, and add seasoning. Set aside.
PICTURE PERFECT
Plate up the cheesy stuffed Chicken and side with the golden potatoes. Serve the charred veg salad alongside and drizzle with the loosened pesto.
NOMU-SPICED POTATOES
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, finely chop and set aside.
BROC THAT ROCKS
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Fry the broccoli and cauli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
STUFFED Chicken
Pat the Chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Place the sun-dried tomatoes and mozzarella inside the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
ROAST UNTIL GOLDEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes.
ZESTY VEGGIE SALAD
In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a salad bowl, combine the salad leaves with the charred broccoli & cauli, the lemon juice (to taste), the remaining nuts, a drizzle of olive oil, and add seasoning. Set aside.
PICTURE PERFECT
Plate up the cheesy stuffed Chicken and side with the golden potatoes. Serve the charred veg salad alongside and drizzle with the loosened pesto.
Frequently Asked Questions
What is the preparation time for Nitída’s Herby Stuffed Chicken?
The preparation time for Nitída’s Herby Stuffed Chicken with sun-dried tomatoes & mozzarella cheese is between 25 and 40 minutes.
What is the total time required to make Nitída’s Herby Stuffed Chicken with sun-dried tomatoes & mozzarella cheese?
The total time required to make Nitída’s Herby Stuffed Chicken with sun-dried tomatoes & mozzarella cheese is between 45 and 60 minutes.
How many servings does Nitída’s Herby Stuffed Chicken provide?
4 servings
What are the main ingredients in Nitída’s Herby Stuffed Chicken?
Almonds, Cauliflower & Broccoli Florets Mix, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Lemon Juice, Mozzarella Cheese, NOMU Italian Rub, Pesto Princess Basil Pesto, Potato Chunks, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Nitída’s Herby Stuffed Chicken?
Calories: 701, Carbs: 47 grams, Fat: grams, Protein: 52.8 grams, Sugar: 12.3 grams, Salt: 703 grams
How do I prepare Nitída’s Herby Stuffed Chicken?
STUFFED CHICKEN: Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Place the sun-dried tomatoes and mozzarella inside the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the remaining breast. PICTURE PERFECT: Plate up the cheesy stuffed chicken and side with the golden potatoes. Serve the charred veg salad alongside and drizzle with the loosened pesto. ZESTY VEGGIE SALAD: In a small bowl, loosen the pesto with water in 5ml increments until drizzling consistency. In a salad bowl, combine the salad leaves with the charred broccoli & cauli, the lemon juice (to taste), the remaining nuts, a drizzle of olive oil, and add seasoning. Set aside. ROAST UNTIL GOLDEN: Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breast/s on a separate roasting tray and roast in the hot oven until cooked through and golden, 12-15 minutes. BROC THAT ROCKS: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. Fry the broccoli and cauli until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, finely chop and set aside. NOMU-SPICED POTATOES: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Nitída’s Herby Stuffed Chicken?
Almonds, Cauliflower & Broccoli Florets Mix, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Lemon Juice, Mozzarella Cheese, NOMU Italian Rub, Pesto Princess Basil Pesto, Potato Chunks, Salad Leaves, Sun-Dried Tomatoes
How many calories does Nitída’s Herby Stuffed Chicken have?
701 calories
How much fat content does Nitída’s Herby Stuffed Chicken have?
grams
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