Chicken stuffed with Sun Dried Tomatoes, Pesto & Mozzarella and Spicy Cauliflower Rice

This dish is an absolute favourite at my house. The stuffing adds a delicious mediterranean flavour and keeps the chicken nice and tender as it cooks.

You will need:

(serves 2)

  • 2 skinless chicken breasts
  • 8 sun dried tomatoes
  • 2 tsp of pesto
  • 4 slices mozerella
  • 1/2 cauliflower
  • 1 red onion finely diced
  • 1 garlic clove crushed
  • 2 tsp moroccan spice
  • 1/2 bunch fresh flat leaf parsley finely chopped
  • 1 tsp tomato puree
  • drizzle olive oil
  • 8 cocktail sticks

Simple steps:

  •  Preheated your oven to 200°C 
  • Trim any excess fat or skin off the chicken breast then lay it on its side. Cut a slit in the chicken creating a large pocket, then spread a little pesto inside.
  • Fill each chicken breast with 4 sun dried tomatoes and 2 slices of mozzarella cheese. Close the pocket and push 4 cocktail sticks through the gap sealing the ingredients in. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes.
  • To make the cauliflower rice, finely slice the head of the cauliflower, the finer you can cut it the better. (If you aren’t confident cutting the cauliflower really fine use a cheese grater.)
  • In a pan cook the onion and garlic in a little olive oil then add the cauliflower rice and the moroccan spice. Add teaspoon of tomato puree and cook for 2-3 minutes.  Add a splash of water so the puree doesn’t burn.
  • Remove from the heat and fold in some fresh parsley.
  • Once the chicken is cooked remove the cocktail sticks and slice on the angle. Sit on top of a serving of cauliflower rice and tuck in.
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