Avocado, Sun-Dried Tomato And Mozzarella Stuffed Ch

Name: Avocado, Sun-Dried Tomato And Mozzarella Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken breasts; 1 avocado, Sliced; 8 sun-dried tomatoes (in olive oil); 150 g mozzarella cheese; 8 slices prosciutto ham (These are to wrap around the breast. I always say 8 slices to allow for 2 per breast. Last night I c); Mustard Sauce; 1 cup milk; 1 teaspoon condensed chicken broth (powder, cube, paste etc.. My stock is quite dense, so you may have to adjust for taste depending on ); 125 ml dry white wine; 1 1/2 teaspoons cornflour; 2 teaspoons Worcestershire sauce; 3 teaspoons Dijon mustard; 3/4 teaspoon brown sugar; 1/2 cup cream; 1 tablespoon fresh parsley, chopped finely

Servings: persons

4 whole chicken breasts
1 avocado, Sliced
8 sun-dried tomatoes (in olive oil)
150 g mozzarella cheese
8 slices prosciutto ham (These are to wrap around the breast. I always say 8 slices to allow for 2 per breast. Last night I c)
Mustard Sauce
1 cup milk
1 teaspoon condensed chicken broth (powder, cube, paste etc.. My stock is quite dense, so you may have to adjust for taste depending on )
125 ml dry white wine
1 1/2 teaspoons cornflour
2 teaspoons Worcestershire sauce
3 teaspoons Dijon mustard
3/4 teaspoon brown sugar
1/2 cup cream
1 tablespoon fresh parsley, chopped finely

1
Pound chicken with a meat mallet to flatten slightly (about 1/2 inch thickness).
2
Place 2-3 slices of the avocado onto each breast (You will have avocado left over I use this for my salad I serve on the side), remove tomatoes from oil and slice thinly ( 2 Tomatoes per breast) lay slices on top of avocado, finally top with sliced mozzarella. (quarter of cheese per breast). Fold breast over to cover, Wrap two slices of Prosciutto around each breast.
3
Pre-heat oven to 180c. Lightly oil an oven proof dish, place chicken breasts in dish and cook for 35-40 minutes or until cooked through.
4
Sauce.
5
Heat milk in a medium saucepan add chicken stock. Mix a little water with cornflour and add half the cornflour to milk. Stir until sauce thickens slightly.
6
Add the wine, Worcestershire sauce stir, whisk in mustard until blended.
7
Finally add the sugar, cream and remaining cornflour stir until sauce boils and thickens, add the parsley, stir and serve with chicken.
8
To serve: Place chicken on a plate, pour the sauce over and serve with salad on the side.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 whole chicken breasts, 1 avocado, Sliced, 8 sun-dried tomatoes (in olive oil), 150 g mozzarella cheese, and more.

Yes, Avocado, Sun-Dried Tomato And Mozzarella Stuffed Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avocado, Sun-Dried Tomato And Mozzarella Stuffed Chicken Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions