Chicken Breast with Mozzarella and Tomato
Chicken fillet stuffed with melted mozzarella and juicy tomato. This protein-packed dish is easy to prepare.
- Time
- 30 min
- Serving
- 490 kcal
- Ingredients
- ≈ $3.11
- Protein
- 63 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 220 g
- 2 Mozzarellapack 125 g ≈ $1.80 55 g
- 3 Tomatoes≈ $4.67 per kg 70 g
- 4 Olive oil 7 ml
- 5 Herbes de Provence 2 g
- 6 Garlic powder 1 g
- 7 Ground black pepper 1 g
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the chicken1 fillet dry and make a deep lengthwise cut, without cutting all the way through.
Slice the mozzarella2 and tomato3, then tuck them into the cut in the fillet.
Rub the outside of the chicken1 with oil, salt, pepper, dried garlic, and herbes de Provence.
Preheat the air fryer to 190 °C and place the breast in the basket, cut side up.
Cook for 18–20 minutes, until the cheese is melted and the temperature in the thickest part of the chicken1 reaches 74 °C.
Let the breast rest for 3 minutes, then serve with a side dish.
Tips
- Why it works
- Leave the cut closed at the bottom: this way less cheese and tomato juice leaks out, and the thick part of the fillet cooks more evenly.
- Substitutions
- Replace the mozzarella with 50–55 g of any semi-hard cheese, it will melt more densely. Replace the olive oil with 7 g of sunflower oil.
- Common mistakes
- A common mistake is drying out the breast: it visibly shrinks on the outside, and the released juice darkens quickly and smells more roasted than usual.
- Storing and reheating
- Keep in the fridge up to 2 days. Reheat for 5–7 minutes at 160 °C in the air fryer, or briefly in the microwave under a lid.
- Serve with
- Serve for dinner with rice, buckwheat or a salad of cucumber and herbs.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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